lasagna

3 tbsp olive oil, divided

5 fresh garlic cloves, peeled and minced, divided

1 lb ground Italian sausage

1 lb ground chuck

2-28 oz cans crushed tomatoes

9 fresh basil leaves, chopped, divided (1 tsp)

2 ½ tsp salt, divided

2 ¼ cups grated parmesan cheese, divided

6-8 oz blocks whole milk mozzarella cheese, divided

30 oz whole milk ricotta cheese

2 large eggs

¼ tsp ground black pepper

1 lb lasagna noodles

Parchment paper

Heavy duty aluminum foil

Active Time 2 hours 30 min Inactive Time 2 hours Total Time 4 hours

In a large saucepan, add 2 tbsp of oil and heat on medium-low on the stove top. Add 3 cloves of garlic and sauté until sizzling. Add the ground meats and mash with a wooden spoon and stir to evenly distribute with the oil and garlic. Cook the meat until it is no longer raw. Add one can of the crushed tomatoes to the pan, then rinse the can with a little water, about ¼ of the can, and pour into the pan. Add ½ tsp of basil, 1 ½ tsp salt, and ½ cup of parmesan cheese. Increase heat to medium and bring to a slow boil while stirring. Then reduce heat to low, cover, and allow to simmer for 2 hours.

Meanwhile, make the marinara sauce. In a medium saucepan on the stove top, add 1 tbsp of oil and heat on medium-low. Add 2 cloves of garlic and sauté until sizzling and aromatic. Add the remaining can of crushed tomatoes to the pan. Rinse the can with a little water, about ¼ of the can, and pour into the pan. Add ½ tsp of basil, ½ tsp of salt, and ¼ cup of grated parmesan cheese. Increase heat to medium and bring to a slow boil while stirring. Then reduce heat to low, cover, and allow to simmer until the meat sauce is done.

While the sauce is cooking, prepare the cheese. Slice two blocks of mozzarella into approximately 12 slices. In a large mixing bowl, shred the remaining blocks of the mozzarella cheese and set aside.

In a medium mixing bowl, add the ricotta and eggs. Whisk the eggs into the ricotta until smooth and combined. Add 1 cup shredded mozzarella, 1 cup grated parmesan cheese, ½ tsp salt, and ¼ tsp black pepper and stir to combine and set aside.

Once the sauces have simmered, fill a large saucepan with salted water and bring to a boil on high heat on the stove top. Once boiling, add the lasagna noodles and cook to just shy of al dente, about 5 minutes. Drain and set aside.

Preheat oven to 350 degrees.

In a 9 x 13 x 3 casserole pan, ladle one cup of the marinara sauce into the bottom of the pan. Lay four lasagna noodles over the layer of sauce. Add one third of the ricotta cheese mixture over the noodles and spread to create an even layer. Add 1 ½ cups of the meat sauce over the ricotta cheese layer and spread to evenly coat. Then add half of the slices of mozzarella over the meat sauce, evenly spaced out. Repeat with another layer of four lasagna noodles, one third of the ricotta cheese mixture, another 1 ½ cups of the meat sauce, and the other half of the slices of mozzarella. Add another layer of four lasagna noodles and cover with the remaining ricotta cheese mixture. Add another 1 ½ cups of the meat sauce and spread to evenly coat. Sprinkle half of the shredded mozzarella cheese to create an even layer over the meat sauce. Finish with four more lasagna noodles. Add 1 ½ cups of the marinara sauce and spread over the noodles to create an even layer. Sprinkle the remaining shredded mozzarella cheese to create an even layer. Sprinkle ½ cup of the grated parmesan cheese evenly over the mozzarella.

Place a layer of parchment paper over the top of the lasagna, then cover the pan tightly with foil. Place on the center rack, bake for one hour covered. Remove foil and parchment and cook uncovered for 30 minutes. Allow to rest for 30 minutes before cutting. Serves 12.