- 2 pounds whole milk ricotta cheese
- 1 pound box of dry lasagna noodles (you will need 16 noodles. A one pound box contains 20 noodles so you will have four extra. Usually a few get broken so this usually works out)
For the Meat Sauce
- 2 tablespoons extra virgin olive oil
- 1 cup chopped onions
- 1 tablespoon chopped garlic
- 1 pound lean ground beef (90/10)
- 1 pound ground Italian sausage meat (hot or sweet your choice)
- 1 28–ounce canned crushed tomatoes (we use Cento)
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dry oregano
- 2 tablespoons dry basil or 4 tablespoons chopped fresh basil
- Pinch red pepper flakes
- 2 teaspoons chopped fresh mint
For the cheese mixture
- Ricotta cheese that was strained in the first step
- 1 cup shredded mozzarella
- 2 eggs beaten
- 1 cup grated Parmesan cheese
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup chopped fresh Italian flat leaf parsley
Other ingredients you’ll need
- 2 1/2 cups tomato sauce (see recipe here)
- 8 ounces fresh mozzarella sliced into 12 slices
- 3 cups shredded mozzarella
- 1/2 cup grated Parmesan cheese