The Big Italian-American Lasagna

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage and ground beef, breaking the meat into small crumbles with a wooden spoon. Cook until deeply browned, about 8 to 10 minutes. Do not drain the fat.

Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Stir in the garlic and cook for 1 minute until fragrant.

Add the tomato paste and stir it into the meat for 2 minutes to caramelize slightly. Pour in the crushed tomatoes and diced tomatoes. Add the oregano, dried basil, and sugar. Season generously with salt and pepper.

Bring the sauce to a simmer, then reduce the heat to low. Cover partially and let it cook for 30 minutes, stirring occasionally. The sauce should be thick and rich. Taste and adjust seasoning.

While the sauce simmers, prepare the ricotta filling. In a large bowl, combine the ricotta, egg, and chopped parsley. Season with 1/2 teaspoon salt and a few grinds of black pepper. Mix until smooth and well combined.

Preheat the oven to 375 degrees Fahrenheit. Lightly grease a 9x13-inch baking dish.

Spread 1 cup of meat sauce across the bottom of the baking dish. Arrange 4 lasagna noodles over the sauce in a single layer, overlapping slightly if needed.

Spread half of the ricotta mixture over the noodles in an even layer. Sprinkle one-third of the shredded mozzarella on top, then ladle about 1 1/2 cups of meat sauce over the cheese.

Add another layer of 4 noodles, the remaining ricotta mixture, another third of the mozzarella, and another 1 1/2 cups of meat sauce.

Place the final 4 noodles on top. Spread the remaining meat sauce over the noodles, covering them completely. Top with the remaining mozzarella and all of the Parmigiano-Reggiano.

Cover the baking dish tightly with aluminum foil (spray the underside with cooking spray to prevent sticking). Bake for 25 minutes covered.

Remove the foil and bake for an additional 25 minutes, until the top is golden brown and bubbling vigorously around the edges.

Remove from the oven and let the lasagna rest for at least 15 minutes before cutting. This is essential for clean slices that hold their shape.