Instructions
- Preheat oven to 375°F (190°C).
- Brown the Ground beef and Italian sausage in a large skillet over medium heat. Drain off any excess grease.
- Add the Yellow onion and Garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the Tomato paste and cook for 2 minutes. Deglaze the pan with Dry red wine, scraping up any browned bits.
- Add the Crushed tomatoes, Italian seasoning, and Red pepper flakes. Bring to a simmer and cook for 30 minutes, stirring occasionally. This is your Meat Sauce.
- In a medium bowl, combine the Ricotta cheese, Grated Parmesan cheese, Grated Pecorino Romano cheese, Egg, Nutmeg, Salt, and Black pepper. Mix well. This is your Cheese Filling.
- Cook the Lasagna noodles according to package directions. Drain and rinse with cold water.
- Spread a thin layer of Meat Sauce in the bottom of a 9x13 inch baking dish.
- Layer 3 Lasagna noodles over the sauce. Spread half of the Cheese Filling over the noodles. Sprinkle with 1/3 of the Shredded mozzarella cheese.
- Repeat layers: Meat Sauce, 3 Lasagna noodles, remaining Cheese Filling, 1/3 Shredded mozzarella cheese.
- Top with remaining Meat Sauce and remaining Shredded mozzarella cheese.
- 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 10-15 minutes before serving.
