Ingredients
1 box lasagna noodles
Olive oil
25 oz jar of SAUZ Wild Rosemary Marinara
1 lb ground beef, I used 93/7%
1 lb ground mild Italian pork sausage
1 yellow onion, diced
6 cloves garlic, minced
4 anchovy filets
½ tsp lemon zest, approximately 1 lemon
15 oz whole milk ricotta
2 eggs
¼ cup fresh parsley, finely chopped (or 1 tbsp dried)
2 tsp dried oregano
8 oz mozzarella, grated
½ cup grated Parmesan
1 tsp salt in ricotta mix
Salt and pepper for seasoning
Directions
Step 1
Preheat oven to 425F
Step 2
Boil lasagna noodles in heavily salted water to just under al dente - they will continue to cook in the oven! Add in 1 tbsp of olive oil when you are cooking the noodles to help prevent any sticking.
1 box lasagna noodles
Olive oil
Step 3
Heat a large skillet over medium-high heat and add in a tbsp of olive oil or other oil. Cook the Italian sausage in chunks at first, leaving undisturbed for about 3-5 minutes, to achieve a nice browned crust on the bottom. Then use your spatula to break up the chunks and cook through. Use a slotted spoon to remove and set aside.
Olive oil
1 lb ground mild Italian pork sausage
Step 4
Add the ground beef to the pan and cook in the same method as the pork - adding in chunks and letting it brown before breaking it up. Season with salt and pepper. Use the slotted spoon to once again remove and set aside.
1 lb ground beef, I used 93/7%
Salt and pepper for seasoning
Step 5
Add in the onions, lower the heat to medium, and sauté for about 5-7 minutes until softened and turning translucent. Add in the garlic and optional anchovy filets and cook for an additional 30 seconds.
1 yellow onion, diced
6 cloves garlic, minced
4 anchovy filets
Step 6
Add the sausage and beef back in, mix to combine, then remove the pan from the heat.
1 lb ground beef, I used 93/7%
1 lb ground mild Italian pork sausage
Step 7
Combine the ricotta, eggs, parsley, oregano, salt, and 1/2 of the parm. Set aside.
½ tsp lemon zest, approximately 1 lemon
15 oz whole milk ricotta
2 eggs
¼ cup fresh parsley, finely chopped (or 1 tbsp dried)
2 tsp dried oregano
1 tsp salt in ricotta mix
Step 8
Combine the grated mozzarella and remaining 1/4 cup of parm.
8 oz mozzarella, grated
½ cup grated Parmesan
Step 9
Assembly time!! Get your baking dish and spread 1/3 of the sauce to the bottom of the pan followed by a layer of noodles, 1/2 of the ricotta mix (spread it out), 1/2 of the meat mix, and 1/4 of the mozzarella cheese. Repeat - 1/3 sauce, 1/2 ricotta, 1/2 meat, 1/4 cheese. Add the remaining sauce PLUS add some water to the jar, shake it up to get every little last bit of sauce, then pour that on top as well. Add the final layer of noodles and remaining 1/2 of the cheese.
25 oz jar of SAUZ Wild Rosemary Marinara
1 box lasagna noodles
8 oz mozzarella, grated
½ cup grated Parmesan
Step 10
Bake at 425F for 45 minutes or until the top is crisping and the sauce is bubbling around the sides. Let cool for AT LEAST 15 minutes.
Step 11
ENJOY!
