Ultimate Meat Lasagna Dinner My Familys BEST Recipe

Name: Ultimate Meat Lasagna Dinner My Familys BEST Recipe
Total time: 120 min
Ingredients: 2 tablespoons (30 ml) olive oil; 1 large yellow onion, finely chopped (about 1 1/2 cups); 2 cloves garlic, minced; 1 pound (454g) ground beef (80/20 blend recommended); 1 pound (454g) Italian sausage (sweet or hot, casings removed); 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon red pepper flakes (optional); 1/4 cup (60 ml) dry red wine (such as Chianti or Merlot); 28 ounces (794g) crushed tomatoes; 15 ounces (425g) tomato sauce; 6 ounces (170g) tomato paste; 1 teaspoon granulated sugar; Salt and freshly ground black pepper to taste; 6 tablespoons (85g) unsalted butter; 6 tablespoons (45g) all-purpose flour; 4 cups (946 ml) whole milk, warmed; 1/4 teaspoon ground nutmeg; Salt and freshly ground white pepper to taste; 32 ounces (907g) whole milk ricotta cheese, drained; 2 large eggs, lightly beaten; 1/2 cup (50g) grated Parmesan cheese, plus more for topping; 1/4 cup (25g) chopped fresh parsley; 1 pound (454g) dried lasagna noodles (non-cook/oven-ready preferred, but traditional can be used); 4 cups (approximately 400g) shredded mozzarella cheese

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This Ultimate Meat Lasagna Dinner is pure comfort food Layers of rich sauce and cheesy goodness Ready to impress Get the recipe

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Ingredients

2 tablespoons (30 ml) olive oil
1 large yellow onion, finely chopped (about 1 1/2 cups)
2 cloves garlic, minced
1 pound (454g) ground beef (80/20 blend recommended)
1 pound (454g) Italian sausage (sweet or hot, casings removed)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
1/4 cup (60 ml) dry red wine (such as Chianti or Merlot)
28 ounces (794g) crushed tomatoes
15 ounces (425g) tomato sauce
6 ounces (170g) tomato paste
1 teaspoon granulated sugar
Salt and freshly ground black pepper to taste
6 tablespoons (85g) unsalted butter
6 tablespoons (45g) all-purpose flour
4 cups (946 ml) whole milk, warmed
1/4 teaspoon ground nutmeg
Salt and freshly ground white pepper to taste
32 ounces (907g) whole milk ricotta cheese, drained
2 large eggs, lightly beaten
1/2 cup (50g) grated Parmesan cheese, plus more for topping
1/4 cup (25g) chopped fresh parsley
1 pound (454g) dried lasagna noodles (non-cook/oven-ready preferred, but traditional can be used)
4 cups (approximately 400g) shredded mozzarella cheese