Ingredients

The following ingredients have 14 Servings
  • 1 package no boil lasagna noodles
  • 5 cups whole-milk mozzarella cheese (shredded)
  • 3 cups sweet cheddar cheese (grated)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion (chopped fine)
  • 8 cloves of garlic (minced or pressed)
  • 2/3 pound ground beef
  • 1/3 pound italian sausage (ground)
  • 2 teaspoons salt
  • 2 teaspoons fresh ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon basil (chopped (or 1 1/2 teaspoons dried))
  • 2 teaspoons parsley (chopped (or 1 teaspoon dried))
  • 1/4 cup heavy cream
  • 2 cans pureed tomatoes (28 oz each)
  • 2 cans diced tomatoes (drained (28 oz each))
  • 1 tablespoon tomato paste
  • 15 oz part skim ricotta
  • 2 1/2 oz parmesan cheese
  • 1/2 cup fresh basil (chopped)
  • 1 large egg (lightly beaten)
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper

Instruction

  • Preheat the oven to 375 degrees.
  • Heat the oil and butter in a large dutch oven over medium heat until shimmering, but not smoking.
  • add the onion and cook stirring occasionally for about 2min.
  • Add the garlic and cook until fragrant, about 2 min.
  • Increase the heat to med-high and add the meat, salt and pepper; cook, breaking the meat into small pieces with a wooden spoon.
  • cook until the meat has lost its raw color, but has not browned, about 4 min.
  • Add the cream and simmer, stirring occasionally until the liquid evaporates and only the fat remains, about 4 min.
  • Add the herbs, pureed, diced tomatoes, and tomato paste, and bring to a simmer; reduce to low and simmer slowly until the flavors blend, about 3 min.
  • set aside. (the sauce can be cooled and stored for 2 days and then reheated and assembled.)