1/2 cup beef broth mixed with 1 teaspoon apple cider vinegar
15 ounces ricotta cheese
1 large egg, lightly beaten
4 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 tablespoon olive oil
1 teaspoon dried oregano
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste
Instructions
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, which usually takes about five minutes. Stir in the ground beef and turkey sausage, breaking the meat apart with a wooden spoon. Cook until the meat is browned and no longer pink. Add the minced garlic during the last minute of cooking to prevent it from burning.
Drain any excess grease from the skillet. Pour in the marinara sauce, tomato sauce, and the mixture of beef broth and vinegar. Stir in the dried oregano, salt, and pepper. Lower the heat and let the sauce simmer gently for about 15 to 20 minutes. This allowing the flavors to meld together into a rich, thick consistency that will hold up well between the pasta layers.
In a medium mixing bowl, combine the ricotta cheese, the beaten egg, half of the parmesan cheese, and the fresh parsley. The egg acts as a binder, ensuring the cheese layer stays in place when you slice the lasagna later. Mix everything until it is smooth and well combined. Set this aside while you prepare your baking dish.
Preheat your oven to 375 degrees Fahrenheit. Spread a thin layer of the meat sauce on the bottom of a 9 by 13 inch baking dish to prevent the noodles from sticking. Place three or four lasagna noodles over the sauce. Spread a portion of the ricotta mixture over the noodles, then sprinkle with a generous amount of mozzarella cheese. Repeat these layers until all ingredients are used, ending with a thick layer of mozzarella and the remaining parmesan on top.
Cover the dish tightly with aluminum foil, making sure the foil does not touch the cheese. Bake for 25 minutes, then remove the foil and bake for another 20 to 25 minutes until the cheese is golden and bubbling. Once removed from the oven, let the lasagna rest for at least 15 minutes before slicing. This rest period is crucial because it allows the layers to set, making for much cleaner slices.
