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For the sauce:
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In a large Dutch oven or pot over medium heat saute chopped onion in a tablespoon of olive oil until they start to soften.
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Add in minced garlic, ground beef and the ground Italian sausage.
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4
Stir occasionally until the meat is fully browned.
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5
Then measure and add in the teaspoon of kosher salt and a tablespoon of each basil, parsley flakes and oregano.
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Add in the 12 ounces of tomato paste and stir to combine.
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Crush each San Marzano tomato by hand into small pieces over the pot (to catch any juices).
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Add the tomatoes and any remaining sauce from the can into the pot.
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I like to add a quarter cup of water to the can, swirl to remove any excess sauce and pour that in as well.
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Stir to combine.
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Reduce the heat to low, replace the lid on your Dutch oven and let the sauce simmer for 45 minutes.
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While the sauce is simmering make the ricotta mixture.
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In a large bowl combine the 3 cups of ricotta, two eggs, parsley, black pepper and a half cup of both Parmesan and mozzarella cheese.
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Stir and keep in the fridge until ready to assemble the lasagna.
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15
To assemble the lasagna:
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Lightly coat a 13x9 baking pan with olive oil and preheat your oven to 375 F.
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Spread 1 cup of sauce on the bottom of the baking pan.
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Layer 1: Start with 4 noodles and top with 1/3 of the ricotta mixture (spread it out).
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Spread out 1 to 1-1/2 cups of sauce, sprinkle with a 1/2 cup of mozzarella.
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Layer 2: Layer on 4 noodles and top with 1/3 of the ricotta mixture, 1 cup of sauce and sprinkle a 1/2 cup of mozzarella over the top.
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Layer 3: Layer on 4 noodles, top with the remaining ricotta mixture, and 1 cup of sauce (no cheese on this layer).
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Layer 4: Layer on the 4 remaining noodles, the remaining sauce and sprinkle with 1 cup of mozzarella.
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Bake the lasagna for 30-40 minutes (rotating the pan halfway through) or until cheese is thoroughly melted and golden.
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After baking let the lasagna sit on the counter for 10 minutes before cutting and serving.
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Enjoy!
