Ingredients
Scale
- 1 tbsp olive oil
- 1 cup onion chopped
- 2 garlic cloves minced
- 1 lb ground beef
- ½ lb ground pork
- 1 28 oz can diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp granulated sugar
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp red pepper flakes
- Salt and pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Sauté the chopped onion and garlic for about 1 minute, until fragrant and translucent.
- Add the ground beef and pork, cooking until no pink remains. Drain excess fat and season with salt and pepper.
- Stir in the tomato paste, diced tomatoes, sugar, basil, oregano, and red pepper flakes. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes. Taste and adjust salt and pepper as needed.
- In a medium bowl, mix the ricotta cheese, egg, basil, salt, and pepper until smooth. Set aside.
- Boil the lasagna noodles in salted water until al dente, according to package instructions. Drain and lay flat on a clean towel to prevent sticking.
- Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking dish.
- Spread a thin layer of meat sauce on the bottom of the dish. Add 3 lasagna noodles, then layer with of the meat sauce, of the ricotta filling (in dollops), and 1 cup of mozzarella cheese.
- Repeat the layering process two more times, ending with the remaining mozzarella and a sprinkle of grated Parmesan on top.
- Cover the dish with foil and bake for 40 minutes. Remove the foil and bake an additional 10–15 minutes until the cheese is melted and bubbling.
- Allow to rest for 10 minutes before slicing and serving.