Authentic Italian Meat Lasagna with Ricotta Cheese

1 hr 50 min8

A layered meat lasagna with ground beef and sausage ragù, ricotta-goat cheese filling, and fresh mozzarella.

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prepPreheat oven to 350°F / 175°C
425 g whole milk ricotta	Blend ricotta, goat cheese, egg, parsley, salt, parmesan & lemon zest						Rest 15 min uncovered, slice into 12 pieces
3–4 oz / 85–115 g goat cheese
1 egg
1–2 tablespoons fresh parsley
1 teaspoon kosher salt
50 g parmesan cheese (for filling)
1 teaspoon lemon zest
1 tablespoon olive oil	Sauté onion in oil until translucent, 5 min	Add garlic, cook 30 sec until fragrant	Add beef & sausage, cook until browned, 8 min	Add tomato paste, swirl & combine, 2 min	Add spices & sugar, combine quickly	Add tomatoes & water, simmer 30 min on low
150 g chopped onion
2 cloves garlic, minced
450 g ground beef
450 g Italian sausage
170 g tomato paste
1 tablespoon sugar
2–3 teaspoons kosher salt
1 teaspoon oregano
1 teaspoon pepper
2 tablespoons fresh parsley
800 g whole tomatoes or passata	Pulse tomatoes until desired consistency
240 ml water
450 g fresh mozzarella, sliced or torn	Layer noodles, mozzarella, filling & sauce twice	Bake 350°F / 175°C, 1 hr uncovered until golden
225 g shredded part-skim mozzarella or thinly sliced mozzarella
1 box no-bake lasagna noodles
50 g parmesan cheese (for topping)

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