Instructions
- Preheat oven to 350°F (175°C).
- Heat Olive oil in a large Dutch oven over medium-high heat. Brown the Beef chuck in batches, then set aside.
- Add the Italian sausage to the Dutch oven and cook until browned. Remove and set aside.
- Add the Yellow onion and Garlic to the Dutch oven and cook until softened, about 5 minutes.
- Deglaze the pan with Dry red wine, scraping up any browned bits. Add the Tomato paste and cook for 2 minutes.
- Return the Beef chuck and Italian sausage to the Dutch oven. Add the San Marzano tomatoes, Rosemary, and Thyme. Bring to a simmer, cover, and cook for 3-4 hours, or until the beef is very tender. Remove herbs before using.
- In a medium bowl, combine the Whole milk ricotta cheese, Grated Parmesan cheese, Grated Pecorino Romano cheese, Mascarpone cheese, Egg yolk, Nutmeg, Salt, and White pepper. Mix well. This is your Cheese Filling.
- Cook the Fresh lasagna sheets according to package directions. Drain and rinse with cold water.
- Spread a thin layer of Ragu in the bottom of a 9x13 inch baking dish.
- Layer 3 Lasagna sheets over the sauce. Spread half of the Cheese Filling over the noodles. Top with 1/3 of the Fresh mozzarella slices.
- Repeat layers: Ragu, 3 Lasagna sheets, remaining Cheese Filling, 1/3 Fresh mozzarella slices.
- Top with remaining Ragu and remaining Fresh mozzarella slices.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes, or until bubbly and golden brown.
- Let stand for 15-20 minutes before serving.
