Restaurant-Style Lasagna

In a large pan, heat olive oil over medium heat.
Add ground beef and Italian sausage, cooking until browned. Drain excess fat.
Add chopped onion and garlic, cooking until soft and fragrant, about 3-4 minutes.
Stir in crushed tomatoes, tomato sauce, tomato paste, and tomato paste.
Add oregano, basil, red pepper flakes, salt, and pepper. Stir everything together and simmer on low for about 30 minutes, stirring occasionally.
2. Prepare the Cheese Layer:

In a mixing bowl, combine ricotta cheese, 1 ½ cups mozzarella, Parmesan cheese, egg, parsley, oregano, salt, and pepper. Stir until well combined.
3. Assemble the Lasagna:

Preheat your oven to 375°F (190°C).
Spread a thin layer of meat sauce in the bottom of a 9×13-inch baking dish.
Lay down a layer of lasagna noodles, then top with a third of the cheese mixture.
Add another layer of meat sauce, followed by a layer of noodles. Repeat with another third of the cheese mixture and more meat sauce.
Add the final layer of noodles, top with the remaining meat sauce, and sprinkle with the remaining mozzarella cheese.
4. Bake the Lasagna:

Cover the baking dish with aluminum foil (to prevent sticking, you can spray the foil with cooking spray) and bake for 25 minutes.
After 25 minutes, remove the foil and bake for another 25 minutes or until the cheese is melted and bubbly.
5. Let it Rest and Serve:

Let the lasagna rest for 10-15 minutes before slicing to allow the layers to set.
Garnish with fresh basil leaves and serve with a side of garlic bread and a green salad.
Serving and Storage Tips