Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 5 ounces pancetta, diced into small bits
- 1 pound hot italian sausage
- 1 pound ground beef
- 6 cloves garlic, crushed and chopped
- 1 cup onion, chopped
- 3 tablespoons tomato paste
- 1 cup dry red wine
- 1/2 cup beef stock
- 2 (28 ounce) cans crushed tomatoes
- 2 teaspoons sugar
- 1/2 cup fresh basil, chopped
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons fresh oregano, chopped
- salt and pepper, to taste
- 16 ounces ricotta cheese
- 5 ounces fontina cheese, grated
- 1 large egg plus 1 egg yolk
- 1/4 teaspoon ground nutmeg
- 15 lasagna noodles
- 8 ounces mozzarella cheese, shredded
- 1/2 cup parmesan cheese, finely grated
Instructions
- Heat a large saucepan over medium-high heat. Add olive oil and pancetta, cooking until browned (2-3 minutes).
- Add sausage and ground beef, breaking it apart with a wooden spoon. Cook until browned and no pink is left (about 5 minutes).
- Stir in garlic; cook for 1 minute until fragrant. Add onion and continue cooking for about 6-8 minutes until softened.
- Mix in the tomato paste, followed by the red wine. Cook for 5 minutes to reduce slightly.
- Add beef stock and crushed tomatoes, bringing to a boil. Reduce heat to medium-low and simmer for at least 40 minutes.
- Mix in sugar, basil, parsley, and oregano. Cook for another 5 minutes. Adjust seasoning with salt and pepper as needed.
- Remove from heat and let the sauce cool slightly before using in lasagna.
Notes
The lasagna can be assembled ahead of time and baked later for convenience.
Make sure to let the lasagna cool for a few minutes before slicing to help it hold its shape.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.