Ingredients
• 12 no-boil lasagna noodles (or 9 regular, parboiled)
• 1 lb (450g) ground beef (80/20)
• ½ lb (225g) Italian sausage, casings removed
• 1 tbsp olive oil
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1 (28-oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp red pepper flakes (optional)
• Salt & black pepper to taste
• 15 oz (425g) whole-milk ricotta
• 1 large egg
• ¼ cup fresh parsley, chopped
• 3 cups shredded mozzarella
• ¾ cup grated Parmesan
Instructions
- Sauce: Heat oil in a large pot. Brown beef and sausage over medium-high heat (8–10 min). Drain excess fat. Add onion; cook 5 min. Stir in garlic 1 min. Add tomatoes, paste, oregano, basil, red pepper flakes, salt, and pepper. Simmer 20 min.
- Ricotta mix: In a bowl, combine ricotta, egg, parsley, ¼ tsp salt, and ¼ cup Parmesan.
- Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
- Layer (bottom to top):
→ ¾ cup meat sauce
→ 4 noodles (slightly overlapping)
→ ⅓ ricotta mix
→ ¾ cup meat sauce
→ ¾ cup mozzarella
Repeat twice. Top layer: noodles → remaining sauce → remaining mozzarella + Parmesan. - Cover tightly with foil. Bake 25 min. Uncover; bake 20–25 min more until bubbly and golden.
- Rest 15 min before slicing—essential for clean layers!
PREP TIME & NUTRITION (per serving, serves 8):
Prep Time: 30 min | Cook Time: 65 min | Total Time: 1 hr 35 min | Servings: 8 | Calories: 580 | Net Carbs: 42g | Fats: 30g | Protein: 38g