1lbground beef(453g) (I use a lean beef but use whichever percentage you prefer)
1lbsweet Italian sausage¹(453g)
1 ½teaspoonsItalian seasoning
¾teaspoonground black pepper
¼teaspoonred pepper flakesoptional
28oztomato sauce (795g)
14ozdiced tomatoesundrained (396g)
15ozwhole milk ricotta cheese(425g)
½cupfresh shredded parmesan cheese
4ozcream cheesesoftened (113g)
3cupsshredded mozzarella cheese(340g)
Preheat oven to 350F.
Bring a large pot of well-salted water to a boil and cook noodles according to package instructions until al-dente (typically 10 minutes), stirring occasionally.
Drain and run noodles under cold water to keep them from cooking further. Set aside.
While the noodles are cooking you can begin preparing your sauce. Heat olive oil in a large skillet over medium/high heat until shimmering. Add onions and cook, stirring frequently, until softened and translucent, about 5 minutes.
Add garlic and cook, stirring, until fragrant (about 30 seconds).
Add ground beef and sausage to the pan and cook, crumbling, until mostly browned. Drain if needed. If you have accumulated a brown layer on the bottom of the pan, simply deglaze with a splash of broth or wine.
Add Italian seasoning, basil, onion powder, garlic powder, salt, pepper, and red pepper flakes and stir until well combined with the meat.
Add tomato sauce, diced tomatoes, and sugar and stir well. Bring to a simmer and stir occasionally while you prepare the cheese layer:
Stir together ricotta cheese, parmesan cheese, cream cheese, egg, and dried parsley until completely combined.
Spoon a thin layer of sauce onto the bottom of a 9x13” (23x33cm) baking dish. Top with an even layer of 4 noodles.Top the noodles with a third of your sauce. Dollop half of your ricotta over the sauce and use a spoon to spread evenly (it will be a thin layer and may swirl with the sauce, this is fine). Top the ricotta with 1 cup (113g) shredded mozzarella.
Repeat with 4 more noodles, half of your remaining sauce, another layer of ricotta and another cup of mozzarella, then 4 more noodles, remaining sauce, and sprinkle the remaining mozzarella evenly over the top.
Lightly spray a piece of aluminum foil with cooking spray and place the foil (spray-side down) over the lasagna. Place the lasagna on a foil-lined baking sheet (in case any overflow happens this will keep it from making a mess in your oven) and bake in 350F (175C) oven for 40 minutes, then remove foil and bake for an additional 10 minutes/until cheese is melted and bubbly.
Sometimes I am only able to find sweet Italian sausage in the form of links; simply remove the casings before using if this is the case.MeatYou can use all beef, all sausage, or even just 1 lb of either meat if you prefer. You could also leave out the meat entirely and have a vegetarian lasagna.
You can store the lasagna in the pan you bake it in wrapped tightly in foil, or in an airtight container for up to 5 days in the fridge. It may also be frozen in an airtight container for 1-2 months.