Ingredients
- ¼ cup olive oil, plus more to taste
- 1 cup chopped onion
- 3 cloves garlic, chopped
- 1½ pounds ground chuck
- 1½ pounds Italian sausage
- Salt and pepper, to taste
- 1 tablespoon oregano (dry)
- 2 pounds lasagna noodles (dry, not fresh)
- 3 pounds ricotta cheese (whole milk)
- 2 eggs
- 1 pound mozzarella
- 1½ cups grated pecorino Romano
- 1 cup fine-chopped fresh parsley
- 12 leaves basil, torn
- 2 quarts tomato sauce
Preparation
Preheat oven to 375°.
Heat large frying pan, add oil. Add onions, garlic, meat, and cook, stirring until browned. Drain off excess grease. Season with salt, pepper and oregano.
Cook lasagna noodles in plenty of salted water, drain when cooked, rinse with cold water once, then toss with olive oil. Spread on a cookie sheet.
Combine ricotta, eggs, mix well and add mozzarella, Romano, parsley, basil, salt, pepper, and mix well.
Rub olive oil on lasagna pan, coat bottom with about ⅓ of the tomato sauce, line with noodles, slightly overlapping. Add ¼ of meat mixture, ¼ of cheese mixture, cover with noodles, top with sauce. Repeat. Cover with sauce again, cover with parchment and foil. Bake (ideally in hot water bath) for 40 minutes. Let sit for 30 minutes before cutting.
