lasagna on a red plate
Sauce:
6 tablespoons Olive oil, divided
1 pound Italian sausage, sweet, casings removed
1 pound Ground beef
1 Spanish onion, large, diced
1 Head of garlic, minced
1 tablespoon Crushed red pepper
1 tablespoon Italian seasoning
1 cup Red cooking wine, dry
3 cans Crushed tomatoes in 28-ounce cans, preferably Sclafani or Tuttirosso
4 Basil leaves
Cheese Filling:
1 container Ricotta, whole milk, 32-ounce tub, preferably Polly-O
2 cups Parmigiano Reggiano cheese, grated, divided
1 tablespoon Black pepper, ground
2 teaspoons Garlic powder
2 pounds mozzarella, shredded, preferably Polly-O
Handful Basil, fresh, chopped
Handful Parsley, fresh, chopped
3 boxes Lasagna pasta noodles

Brown sausage and beef in 2 tablespoons olive oil in a large pot. Once browned, remove from pot and set aside.

Add 4 tablespoons of olive oil. Sauté diced onion, garlic, 1 tablespoon crushed red pepper, and Italian seasoning until fragrant, then deglaze the bottom of the pot with the red wine, scraping brown magical flavor up with a wooden spoon left from meat.

Once alcohol is burned off and reduced, add the cans of crushed tomatoes and the browned meat. Season with salt. Bring to a boil then reduce to a simmer. Simmer uncovered for 45 minutes to 1 hour (the longer the better). Stir in the basil leaves at the end. Season with salt if needed. Let cool.

Make the ricotta mixture: Combine ricotta and 1 cup Parmigiano, black pepper, garlic powder, and a handful of chopped basil and parsley

Ladle some of the meat sauce into a 9 x 13 baking dish to lightly cover the bottom. Add a layer of lasagna sheets, another ladle of sauce all over, then spoonfuls of the ricotta mixture randomly throughout. Sprinkle a couple handfuls of mozzarella all over then repeat the next layer with pasta sheets facing in the different direction for more stability.

Repeat 3 to 4 layers. The top layer should get some extra mozzarella.

Cover with foil and bake at 350 to 375 degrees for 45 minutes, then remove the foil and bake for another 10 minutes. Let rest 15 minutes before cutting and serving.

Garnish with fresh chopped parsley, eat up and enjoy!

10-12

The winning lasagna recipe from our Lasagna Dish Off is Anthony Picozzi's "Cozy With Picozzi" lasagna! Anthony's winning recipe combines sweet Italian sausage with dry red cooking wine to create one of the most delectable lasagnas we've ever tasted.

The Great American Dish Off: Lasagna