Ingredients:

  • 1 lb ground beef (80/20)
  • 0.5 lb Italian sausage, casing removed
  • 24 oz marinara sauce
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 15 oz whole milk ricotta cheese, strained
  • 1 large egg, lightly beaten
  • 0.5 cup freshly grated Parmesan cheese
  • 2 cups low-moisture shredded Mozzarella cheese, divided
  • 0.25 cup fresh parsley, finely chopped
  • 12 lasagna noodles
  • 1 tbsp olive oil

Instructions:

  1. Boil the lasagna noodles in heavily salted water for 7–8 minutes (2 minutes less than package directions). Drain and lay flat on parchment paper brushed with olive oil to prevent sticking.
  2. In a large skillet, brown the ground beef and Italian sausage over medium-high heat until mahogany-colored. Drain excess fat. Stir in minced garlic, oregano, and marinara sauce. Simmer for 10 minutes until thickened.
  3. In a medium mixing bowl, combine the strained ricotta, beaten egg, 1 cup of mozzarella, parmesan cheese, and chopped parsley. Whisk until the mixture is uniform and silken.
  4. Spread approximately 2 tablespoons of the cheese mixture evenly along the length of each cooked noodle. Top with a thin layer of meat sauce, then roll the noodle tightly and place seam-side down in a 9x13 inch baking dish.
  5. Top the assembled rolls with the remaining meat sauce and the remaining 1 cup of mozzarella cheese. Bake for 35 minutes until the cheese is bubbling and edges are golden brown.