Step 1

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.

Step 2

Meanwhile, combine ricotta filling ingredients in a bowl and mix well. Set aside.

Step 3

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.

Step 4

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.

Step 5

Finish lasagna with a final layer of noodles and another layer of sauce. Cover with aluminum foil and bake for 45 minutes.

Step 6

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.

Step 7

Let rest for 15 minutes before cutting so the lasagna can set. Garnish with fresh chopped parsley and serve.