The BEST Way To Make Lasagna

Ingredients

• 1 lb Ground Pork (fresh, 80/20 lean)
• 1 lb Ground Chuck (80/20 lean-to-fat ratio)
• 1 Large Onion (diced)
• 5 Garlic Cloves (minced)
• 2 Tbsp Olive Oil (extra‑virgin, for sautéing)
• 1 tsp Crushed Red Pepper Flakes
• 3 28‑oz cans Plum Tomatoes (whole, with juice)
• 1 tsp Kosher Salt (plus extra for seasoning and pasta water)
• 1 tsp Black Pepper (freshly ground)
• 0.25 cup Fresh Parsley (chopped)
• 0.25 cup Fresh Basil (chopped)
• 1.25 lb Ricotta Cheese (drained in a strainer)
• 1 Egg (large, beaten – acts as a binder)
• 1 lb Mozzarella Cheese (sliced or shredded; low‑moisture preferred)
• 1 cup Pecorino Romano (freshly grated, about 90 g)
• 22 sheets No‑Boil Lasagna Noodles (DCO brand; you need 18 for 3 layers, extra for testing)
• 2 Tbsp Salt for Pasta Water

Instructions

1. Prep Ingredients

   Dice the large onion, mince the garlic, drain the ricotta in a fine‑mesh strainer, and chop the parsley and basil.

   Time: PT15M

2. Brown the Meat

   Heat 2 Tbsp olive oil in a large sauté pan over medium heat. Add the ground pork and ground chuck, breaking it up with a wooden spoon. Cook until browned, about 6 minutes, turning once.

   Time: PT6M

3. Set Meat Aside

   Using a slotted spoon, transfer the browned meat to a bowl and set aside.

   Time: PT1M

4. Sauté Onion

   Add a little more olive oil if the pan looks dry. Add the diced onion and sauté over medium‑low heat until soft and translucent, about 7 minutes.

   Time: PT7M

5. Add Garlic

   Stir in the minced garlic and cook for 4 minutes, until fragrant but not browned.

   Time: PT4M

6. Bloom Red Pepper Flakes

   Sprinkle the crushed red pepper flakes over the aromatics and let them bloom for about 30 seconds.

   Time: PT30S

7. Return Meat & Optional Wine

   Return the browned meat to the pan. If using, pour in ½ cup red or white wine and let it reduce for 1 minute.

   Time: PT1M

8. Add Tomatoes

   Add the three 28‑oz cans of plum tomatoes (including juice) and any remaining liquid from the cans. Stir to combine.

   Time: PT5M

9. Simmer Sauce

   Bring the sauce to a gentle simmer, then lower the heat, crack the lid slightly, and let it simmer on low for 30 minutes, stirring occasionally.

   Time: PT30M

10. Prepare Ricotta Mixture

    In a mixing bowl combine the drained ricotta, chopped parsley, chopped basil, ½ tsp salt, ½ tsp black pepper, and optional ¼ tsp garlic powder. Mix well, then stir in the beaten egg until fully incorporated.

    Time: PT5M

11. Par‑Boil Lasagna Noodles

    Bring a large pot of salted water (2 Tbsp salt) to a rolling boil. Add the no‑boil lasagna sheets in batches, cooking for 4 minutes. Immediately transfer to an ice‑water bath, then lay flat on parchment paper to dry.

    Time: PT9M

12. Assemble Lasagna

    Spread a thick layer of sauce on the bottom of a 9×13‑inch baking dish. Lay a layer of noodles, half the ricotta mixture, and a third of the sliced mozzarella. Repeat with sauce, noodles, ricotta, mozzarella. Finish with a final layer of noodles, remaining sauce, the remaining mozzarella, and sprinkle the grated Pecorino Romano on top.

    Time: PT10M

13. Bake Covered

    Cover the dish tightly with foil and bake in a pre‑heated oven at 375°F for 45 minutes.

    Time: PT45M

    Temperature: 375°F

14. Bake Uncovered

    Remove the foil and continue baking for 22 minutes, or until the cheese is bubbly and lightly golden.

    Time: PT22M

    Temperature: 375°F

15. Optional Broil

    Switch the oven to broil and brown the top for 1 minute, watching closely to avoid burning.

    Time: PT1M

    Temperature: Broil

16. Rest Before Serving

    Allow the lasagna to rest, uncovered, for 45 minutes before slicing. This lets the layers set and makes clean slices.

    Time: PT45M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g