Ingredients
Method
- In a large pot over medium heat, add the ground sausage and ground beef. Break up the meat using a spoon and cook until browned.
- Add the minced onion and crushed garlic, stirring frequently until softened.
- Stir in sugar, basil, fennel, oregano, salt, black pepper, and ¼ cup parsley.
- Pour in the crushed tomatoes, tomato paste, tomato sauce, and chicken broth. Stir well and bring to a simmer.
- Reduce the heat to low and let it simmer for 1 to 4 hours, stirring occasionally for deeper flavor.
Nutrition
Notes
Pro Tips:
Use a mixture of whole milk ricotta and part-skim ricotta (2:1 ratio) because whole milk alone makes the filling too wet and heavy, while part-skim alone creates a grainy, dry texture that doesn't bind properly. After years of making this, I've learned to slightly undercook your noodles by 2 minutes because they'll continue cooking in the oven for 45 minutes, and perfectly al dente noodles will turn mushy during the long bake time. Buy San Marzano tomatoes specifically from the Campania region of Italy - they have lower acidity and more natural sweetness than regular canned tomatoes, which means your sauce won't compete with the cheese flavors. Let your assembled lasagna rest in the fridge for at least 2 hours before baking because this allows the moisture to redistribute evenly through all layers, preventing the dreaded soggy bottom that ruins so many homemade lasagnas.
Use a mixture of whole milk ricotta and part-skim ricotta (2:1 ratio) because whole milk alone makes the filling too wet and heavy, while part-skim alone creates a grainy, dry texture that doesn't bind properly. After years of making this, I've learned to slightly undercook your noodles by 2 minutes because they'll continue cooking in the oven for 45 minutes, and perfectly al dente noodles will turn mushy during the long bake time. Buy San Marzano tomatoes specifically from the Campania region of Italy - they have lower acidity and more natural sweetness than regular canned tomatoes, which means your sauce won't compete with the cheese flavors. Let your assembled lasagna rest in the fridge for at least 2 hours before baking because this allows the moisture to redistribute evenly through all layers, preventing the dreaded soggy bottom that ruins so many homemade lasagnas.
