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Preheat oven to 350°F. Bring a large pot of salted water to a boil. Cook lasagna noodles for 8 minutes, strain, rinse with cool water, and set aside.
Meanwhile, combine ricotta filling ingredients in a bowl and mix well. Set aside.
Heat oil over medium heat in a 12 inch cast iron skillet. Cook onions until softened, about 4 minutes. Add beef and pork and cook until browned and no longer pink. Use the tip of a spatula to break up the meat into very small chunks. Discard the fat and add the marinara, garlic, and tomato paste. Simmer for 5-7 minutes until thickened.
Transfer the meat sauce to a large bowl, reserving about one cup in the skillet. Evenly spread to coat the bottom of the pan. Top with a layer of noodles without overlapping. Trim the noodles with a knife or scissors to roughly fit the circular shape (it does not need to be perfect). Layer with 1/3 of the ricotta filling and 1 heaping cup of meat sauce. Repeat twice more.
Finish lasagna with a final layer of noodles and another layer of sauce. Cover with aluminum foil and bake for 45 minutes.
Remove from oven, top with fresh mozzarella cubes, and return to the oven uncovered for another 15 minutes. Broil for the last 1-2 minutes to give the cheese a nice bubbly finish.
Let rest for 15 minutes before cutting so the lasagna can set. Garnish with fresh chopped parsley and serve.