Categories: Pasta

Ingredients

• For the sauce:
• 2 tbsp. olive oil
• 3/4 lb. ground beef
• 3/4 lb. ground pork
• 1 large onion, finely diced
• 9 garlic cloves, minced
• 1/4 cup tomato paste
• 2 (28 oz.) cans crushed tomatoes
• 1/2 cup shredded fresh basil
• 1/4 tsp red pepper flakes
• Kosher salt and black pepper
• For the lasagna:
• 2 cups ricotta
• 3 cups shredded mozzarella
• 3/4 cup finely grated Parmigiano-Reggiano
• 1/2 cup shredded fresh basil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 6 oz. no-boil lasagna noodles broken into 2-inch pieces

Directions

1. Make the sauce: In a Dutch oven, heat the oil over medium-high heat. Add the beef and pork and cook, breaking up the meat into tiny pieces with a wooden spoon, until no longer pink, 5-6 minutes. Transfer to a bowl.

2. Drain off and discard all but enough of the fat from the pot to slick the bottom. Add the onion and cook until tender and translucent, 7-8 minutes. Add the garlic and cook 1 additional minute. Add the tomato paste and cook, stirring, for 2 minutes. Return the meat to the pot along with the tomatoes, basil, red pepper flakes, 1 tbsp. salt and 1 tsp black pepper. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 45 minutes. Season to taste with salt and pepper.

3. Preheat the oven to 375.

4. Build and bake the lasagna: In a large bowl, combine the ricotta, mozzarella, Parm, basil, salt and pepper.

5. Spoon 1 cup of the sauce into the bottom of a large, deep ovenproof skillet. Add a layer of noodles, then a layer of sauce, then a layer of dollops of the cheese mixture. Repeat layers of noodles, sauce, and cheese until the skillet is full, topping with a final layer of sauce and then dollops of cheese at the very top.

6. Put a rimmed baking sheet in the oven and put the skillet on top of it. Bake until bubbling, about 45 minutes.

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