1 cup beef broth mixed with 1 tablespoon balsamic vinegar
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
15 ounces ricotta cheese
1 large egg, lightly beaten
1/2 cup grated Parmesan cheese
4 cups shredded mozzarella cheese
12 to 15 lasagna noodles, cooked al dente
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste
Instructions
In a large pot or Dutch oven, brown the ground beef and ground turkey sausage over medium-high heat. Use a wooden spoon to break the meat into small crumbles. Once cooked through, remove any excess fat. Add the diced onion and garlic to the pot, cooking for about 5 minutes until the onions are soft and translucent.
Stir in the crushed tomatoes, tomato paste, and the mixture of beef broth and balsamic vinegar. Add the dried oregano, basil, and red pepper flakes. Season with salt and pepper to taste. Bring the sauce to a gentle boil, then reduce the heat to low and simmer uncovered for about 30 to 40 minutes. This allows the flavors to deepen and the sauce to thicken perfectly.
While the sauce is simmering, whisk together the ricotta cheese, the beaten egg, and the grated Parmesan cheese in a medium bowl. Stir in half of the fresh parsley. This mixture will act as the creamy, stable layer between the noodles and the meat sauce.
Preheat your oven to 375 degrees Fahrenheit. Spread a thin layer of the meat sauce on the bottom of a 9 by 13 inch baking dish. Arrange a layer of noodles over the sauce. Spread a portion of the ricotta mixture over the noodles, then sprinkle with a generous handful of mozzarella cheese. Top with more meat sauce. Repeat these layers until all ingredients are used, finishing with a thick layer of mozzarella on top.
Cover the dish tightly with aluminum foil, making sure the foil does not touch the cheese. Bake for 25 minutes. Remove the foil and bake for another 20 to 25 minutes until the cheese is golden and bubbling. Let the lasagna rest for at least 15 minutes before slicing. This step is crucial as it allows the layers to set so the slices stay together beautifully.
