Classic Beef and Sausage Lasagna

Steps

1. 1

   Bring a large pot of well-salted water to a boil for the noodles. Meanwhile, heat the oil in a large heavy pot over medium heat, add the onion and cook, stirring, until soft and translucent.

2. 2

   Raise the heat to medium-high, add the beef and sausage and break them into small crumbles with a spoon. Cook until no pink remains and the meat reaches 160°F, then stir in the garlic and tomato paste and cook 1 minute more. Spoon off excess fat.

3. 3

   Stir in the crushed tomatoes, oregano, basil, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a simmer, then cook partly covered over low heat, stirring now and then, until thick enough to mound on a spoon. Taste and adjust the salt.

4. 4

   While the sauce simmers, heat the oven to 375°F. Boil the noodles 2 minutes less than the package directions, since they finish cooking in the oven. Drain, rinse with cool water and lay them flat on an oiled sheet pan so they do not stick together.

5. 5

   In a bowl, stir together the ricotta, egg, 1/2 cup of the Parmesan, the parsley if using, 1/4 teaspoon salt and a few grinds of pepper.

6. 6

   Spread 1 cup of sauce over the bottom of a 9x13-inch baking dish. Layer 4 noodles, half the ricotta mixture, a third of the mozzarella and about 1 1/2 cups of sauce. Repeat with 4 noodles, the rest of the ricotta, another third of the mozzarella and 1 1/2 cups sauce. Finish with the last 4 noodles, all the remaining sauce, the remaining mozzarella and the remaining Parmesan.

7. 7

   Cover the dish with lightly oiled foil, oiled side down so it does not stick to the cheese, and bake for 25 minutes.

8. 8

   Remove the foil and bake until the sauce bubbles at the edges and the cheese is browned in spots.

9. 9

   Let the lasagna rest for 20 minutes before cutting so the layers hold together.