Soffritto: In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add the onion and carrots and cook until soft and fragrant, about 8-10 minutes. Add the garlic and cook for 1 more minute.
Brown the Meat: Add the ground beef and Italian sausage. Increase heat to medium-high and cook, breaking it up with a spoon, until well-browned. Drain off any excess fat.
Build the Sauce: Stir in the tomato paste and cook for 2 minutes to deepen its flavor. Pour in the red wine (or broth) to deglaze the pan, scraping up any browned bits. Let it simmer for 2-3 minutes.
Simmer to Perfection: Add the crushed tomatoes, tomato puree, milk, basil, oregano, bay leaf, and parsley. Season generously with salt and pepper. Bring to a simmer, then reduce the heat to low. Let it simmer, uncovered, for at least 2 hours, stirring occasionally. The sauce will thicken and the flavors will meld beautifully. Remove the bay leaf. Taste and adjust seasoning, adding a pinch of sugar if it’s too acidic.
Part 2: The Heart – The Cheese Mixture
While the sauce simmers, in a medium bowl, combine the ricotta, egg, ½ cup Parmesan, parsley, salt, and pepper. Mix until well blended. Set aside.
Part 3: The Assembly – Building the Legend
Preheat & Prep: Preheat oven to 375°F (190°C). If using regular noodles, cook them al dente according to package directions and lay them flat on a sheet of parchment paper.
The First Layer: Spread 1 ½ cups of meat sauce on the bottom of a 9×13 inch baking dish.
The Noodle Layer: Arrange a layer of lasagna noodles over the sauce, slightly overlapping.
The Cheese Layer: Spread with ½ of the ricotta mixture, then sprinkle with ⅓ of the mozzarella.
Repeat: Repeat the layers (Meat Sauce -> Noodles -> Ricotta -> Mozzarella).
The Finale: For the top layer, place the final layer of noodles, cover with the remaining meat sauce, and sprinkle with the remaining mozzarella and the ½ cup of Parmesan.
To Prevent a Mess: Place the baking dish on a rimmed baking sheet to catch any bubble-overs.
Part 4: The Grand Finale – Baking
Cover and Bake: Cover the lasagna tightly with foil (tented so it doesn’t touch the cheese) and bake for 25 minutes.
Brown the Top: Remove the foil and bake for another 20-25 minutes, until the cheese is golden and bubbly.
THE MOST IMPORTANT STEP: Let the lasagna rest for at least 20-30 minutes before cutting. This allows the layers to set and makes for clean, beautiful slices.
Secrets to “Famous” Status:
· The Milk: Adding milk to the tomato sauce is an old Italian trick. It tenderizes the meat and cuts the acidity of the tomatoes, resulting in a richer, rounder flavor.
· Low & Slow Sauce: Don’t rush the sauce. The long simmer is non-negotiable for depth.
· Freshly Shredded Cheese: Pre-shredded cheese is coated in starch to prevent clumping, which prevents it from melting smoothly. Always shred your own!
· The Rest: Cutting into a lasagna straight from the oven is a recipe for a soupy mess. Letting it rest is what gives you those perfect layers.
So, how does this compare to your famous lasagna? What’s your secret ingredient? I’d love to hear what makes yours legendary
