1In a pot, heat olive oil over medium heat. Add in your onion, salt, pepper, dried basil, dried parsley, dried oregano, Italian seasoning, and red pepper.
2Sauté until softened, about 5 minutes.
3Throw in your garlic and cook until fragrant, about 30 seconds.
4Add in your sausage and beef, breaking into pieces with a wooden spoon. Season with salt, pepper, and Tony’s (if using). Cook until no longer pink. (You might need to drain the grease)
5Clear a center in the pot and add the tomato paste. Let sit undisturbed for a minute or two before incorporating with the rest.
6Then cook for another 2 minutes.
7Pour in your beef broth and marinara. Bring to a gentle boil.
8Pour in your lasagna pieces, reduce heat, and simmer for about 10 minutes, or until al dente, stirring occasionally.
9While your noodles are cooking, in a medium mixing bowl, combine the ricotta, parmesan, mozzarella, parsley, salt, and pepper.
10Stir until incorporated.
11Once your noodles are done, turn the heat off, add in your heavy cream and fresh basil.
12Add in a few dollops of the ricotta mixture, saving some for topping.
13Stir to combine and taste for seasonings.
14Serve with a dollop of the ricotta mixture and fresh basil or parsley.
Ingredients
1 yellow onion, diced
6 cloves minced garlic, to taste
0.5 lb Italian sausage
0.5 lb lean ground beef
2 T tomato paste
Salt
pepper
1 t Tony Chachere Seasoning, to taste (optional)
1 t dried basil
1 t dried parsley
1 t dried oregano
1 t Italian seasoning
1 t red pepper, to taste
24 oz marinara
0.5 cup heavy cream
6 cups beef broth
0.5 lb lasagna noodles, broken
1 handful freshly torn basil
1 cup parmesan
1 cup ricotta
1 cup mozzarella
0.25 cup fresh parsley
Equipment
potwooden spoonmedium mixing bowl
Tips
Use a pumpkin pot if you have one.
Cook garlic until fragrant.
Clear a center in the pot for tomato paste.
Simmer lasagna noodles until al dente, stirring occasionally.