1/2 to 1 package lasagna noodles
1 pound ground beef
1 pound ground sausage
1 medium onion
2 garlic cloves
1 reasonably sized carrot
1 stalk celery
1/2 red bell pepper
1/2 cup beef broth
fresh basil (or 2 tbsp dried basil)
flat-leaf parsley (or 2 tbsp dried parsley)
oregano (or 1 tbsp dried oregano)
pinch dried basil
2 14oz cans diced tomatoes
1 6oz can tomato paste
2 tbsp milk
1/4 tsp nutmeg
3 cups ricotta
2/3 cup grated Parmesan
2 large mozzarella balls (roughly one pound)
parmesan (for topping)
Optional: 1/2 cup red wine – 3 tbsp heavy cream – 1 tsp ground cinnamon
Add the minced vegetables and cook for a minute or 2. Then add the garlic, beef broth and a good pinch of black pepper, stir well and simmer for 15 minutes. You can replace the beef broth with dry red wine if you like.
Season with salt (I’ve added 2 tsp salt and it was perfect, add 1 1/2 if you want to stay on the safe side), 1/4 to max 1/2 tsp ground nutmeg, a good pinch of pepper, about a tsp dried basil and 2 tbsp milk.
Stir well, bring to a boil, lower the heat and let the sauce simmer, without a lid, for 30 minutes.
Those 30 minutes give you plenty time to take it to the next step.
The ricotta was so good in this lasagna! Don’t worry too much about your hips, ricotta is naturally low in fat.
Get yourself 2 1/2 to 3 cups.
Lightly beat 2 eggs and add them to the ricotta along with 2/3 cup parmesan (1 cup is fine by me, too) and a good pinch of pepper.
Finish the lasagna with some grated Parmesan and a sprinkling dried basil. Tap the pan to get rid of air bubbles.
Yummy in my tummy :)