Classic Lasagna

• 454g (1 lb) Italian sausage, sweet or mild basil flavour
• 454g (1 lb) ground beef
• 1 onion, chopped
• ½ tsp red pepper flakes
• 2 170g (6 oz) cans of tomato paste
• 3 garlic cloves, crushed
• 1 794g (28 oz) can of crushed tomatoes
• 1 368g (13 oz) can of tomato sauce
• ½ cup (120 ml) water
• 2 tablespoons (30 ml) sugar
• ¼ cup (60 ml) fresh Italian parsley, chopped and divided
• 2 tsp dried basil
• 1½ tsp fine salt, divided
• 1 tsp Italian seasoning
• ½ tsp fennel seeds
• ¼ tsp freshly ground black pepper
• 12 lasagna noodles
• 475ml (16 oz) container of ricotta cheese
• 1 large egg
• 500–680g (2–3 cups) mozzarella cheese, sliced
• ¾ to 1 cup (180–240 ml) Parmesan cheese, grated

Instructions

1. 1

   Heat a tablespoon (15ml) of oil in a heavy-bottomed skillet. Cook the sausage, ground beef, onion, and red pepper flakes for about 5 minutes until browned. Add the tomato paste and cook for 30 seconds or so—this will remove that canned taste. Add the garlic and cook for about 30 seconds until fragrant. Add the crushed tomatoes, tomato sauce, and water. Stir in the sugar, basil, 2 tbsp (30ml) parsley, 1 tsp (5ml) salt, fennel, Italian seasoning, and pepper. Bring to a simmer, cover, reduce heat to maintain a gentle simmer, and cook for 1½ hours.

2. 2

   Bring a pot of well-salted water to a boil. Cook the lasagna noodles for 1–2 minutes less than the package instructions. Drain and rinse in cold water to stop the cooking process.

3. 3

   Combine the ricotta cheese, 2 tbsp (30ml) parsley, egg, and ½ tsp (2.5ml) salt. Preheat the oven to 375°F (190°C).

4. 4

   To assemble: Spread 1½ cups (360ml) of meat sauce in the bottom of a lightly greased 9x13 inch (23x33cm) baking dish and arrange 6 noodles on top, overlapping if necessary. Spread with half of the ricotta mixture. Top with ⅓ of the mozzarella slices. Top with 1½ cups (360ml) of meat sauce and ¼ cup (60ml) Parmesan. Repeat the layers: 6 noodles, remaining ricotta mixture, ⅓ mozzarella slices, and remaining meat sauce. Top with the remaining ⅓ mozzarella and ½ cup (120ml) or more Parmesan. Cover tightly with foil. Consider laying some parchment paper to prevent the foil from sticking.

5. 5

   Bake in the preheated oven for 28 minutes. Remove the foil and bake for an additional 27 minutes.

6. 6

   Your lasagna is now mostly baked and browned. Loosely cover it, continue baking, and check the centre every 10 minutes until it reaches 176–178°F (80–81°C). This is your target for the best texture, best slice, best mouthfeel, and best flavour release. The carryover cooking and rest are what create the magic. Then loosely tent it, rest for 25–35 minutes, and serve and enjoy!

7. 7

   Allow the lasagna to cool for 10 minutes before serving.