1 lb
ground meat (1/2 beef 1/2 mild Italian sausage is our favorite. Ground chicken or turkey also work well)
1
medium yellow onion, finely chopped
4
garlic cloves, minced, about 2 tsp
1/4 cup (2 oz)
tomato paste
2 (28-oz) cans
crushed tomatoes
3/4 tsp
freshly ground pepper, plus more to taste
1 tsp
Italian seasoning
2 tsp
sugar
16 oz
whole milk ricotta cheese
1
egg
1 cup
grated Parmesan, plus more for sprinkling on top
1 1/2 pounds
mozzarella, grated
1/4 cup
loosely packed Fresh basil, minced, optional
1 pound
dried lasagna noodles (not the no-boil variety)
Method
Heat oven to 375°F. Fill a large pot with water and season with 2 teaspoons of kosher salt, bring to a boil over high heat. Cook lasagna noodles in the boiling water until al dente, about 8 minutes. Drain, rinse and separate any noodles that are stuck together.
Heat oil in a large, heavy bottomed pot over medium heat, until glistening. Add ground meat, onion and garlic, cook, stirring occasionally, until the onion is softened and translucent, and the meat is browned, about 10 minutes.
Add tomato paste, stirring until completely combined, about 2 minutes. Add the crushed tomatoes, 1 teaspoon salt, 1/2 teaspoon pepper, Italian seasoning and sugar, stir to combine. Bring to a simmer, cover, reduce heat to medium low or low and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, about 15-20 minutes.
In a large bowl combine the ricotta, egg, 3/4 cup Parmesan, basil, remaining salt and pepper.
Spread 1 cup sauce on the bottom of a lasagna baking dish or 9x13 baking dish and top with a layer of noodles, try not to overlap them.
Top with about 1 1/2 cups of sauce, dollop ¼ of the ricotta mixture over, lightly spread over the sauce with the back of a spoon. Sprinkle with 1 1/4 cup mozzarella. Top with another layer of noodles and repeat three more times. Add the last of the noodles and pour remaining sauce over the top and sprinkle with remaining 1 cup mozzarella and 1/4 cup Parmesan.
Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
Bake for 30 minutes. Remove foil and bake for an additional 20 minutes until bubbly and beginning to brown on top. Let cool for at least 5-10 minutes before eating.