Meat sauce:
* 3 Tbsp olive oil
* 1 yellow onion, diced
* 1 whole garlic head, roasted
* 1 lbs ground beef
* 1 lbs ground pork
* 1 14.5 oz can diced tomatoes
* 2 15 oz cans tomato sauce
* 3 bay leaves
* 1/4 of a bunch of parsley fresh
* 2-3 sprigs of thyme
* 2 tsp cracked red pepper
* 2 Tbsp red wine vinegar
* 2 Tbsp basil
* 2 Tbsp oregano
* 2 tsp salt and pepper, plus more to taste
Cheese Layer:
* 1 large bag of grated mozzarella cheese
* 1/2 cup grated parmesan cheese
* 2 cups whole milk ricotta cheese

* 1 package of lasagna noodles

Preheat oven to 400° F.


In a large heavy-bottomed pot, heat olive oil over medium heat.

Add in onion and sauté 2-3 minutes.

Add in meats. Break meat apart as it browns.

Once meat has browned completely, pour in tomatoes, tomato sauce, bay leaves, Italian Seasoning, salt, and pepper.

Bring to boil, then reduce heat to simmer.

Cook sauce 1-2 hours or until very thick.

You may have to add a little extra water or stock as it reduces down to prevent scorching. This is normal.

Lasagna Noodles

Cook lasagna noodles 2/3 of the time marked on the package. About 7 minutes or so.

Drain and place noodles in a large bowl of cold water.

Spread 1/2 cup prepared sauce in the bottom of a lightly greased 9x13 baking dish.

Layer in 5-6 noodles across the bottom to completely cover.

Spread half of the cheese mixture overtop of the noodles and then one third of the sauce.

Top with another layer of noodles, the second half of the cheese mixture and another third of the sauce.

Final layer is the last of the noodles and the last of the meat sauce. Sprinkle with 1/4 lb. grated mozzarella cheese. 

So real quick, here is the order of the layers:

Meat Sauce,
Noodles,
Cheese, Filling, Repeat


Cover lasagna with greased foil.

Bake at 400° F for 25 minutes with foil on.

Remove foil and bake another 20 minutes or until cheese has browned and everything it hot all the way through. I

f you’re not precooking the noodles, poke it with a fork to make sure they’re done.

Remove from oven.