📝 Instructions
= Recipe
1. In a large Dutch oven or heavy-bottomed pot, heat 3 tbsp extra-virgin olive oil over medium heat. Add 1 large yellow onion (chopped) and cook until translucent, 4-6 minutes. Add 2 tbsp garlic (minced, about 6 cloves) and stir 30-60 seconds until fragrant.
2. Add 0.5 lb ground beef, 0.5 lb bulk sweet Italian sausage (casings removed if needed), 1 tsp dried oregano, 0.5 tsp ground nutmeg, 0.25 tsp crushed red pepper, 1.5 tsp salt, and 0.5 tsp black pepper. Cook, breaking up the meat, until it starts to brown, 3-5 minutes. Stir in 3 tbsp tomato paste and cook 1 minute more.
3. Pour in 6 cups low-sodium chicken broth and 1 24-oz jar marinara sauce. Bring to a boil over medium-high heat. Add 8 oz dried lasagna noodles (broken into 1-inch pieces), reduce heat to medium-low, and simmer uncovered 15-20 minutes, stirring occasionally, until noodles are tender and broth has thickened slightly.
4. Meanwhile, mix 1.5 cups whole-milk ricotta and 0.333 cup grated Parmesan in a bowl. Season with 0.25 tsp salt and black pepper.
5. Remove pot from heat and stir in 0.25 cup heavy cream and 0.5 cup fresh basil (torn). Adjust seasoning. Serve in shallow bowls topped with a generous dollop of the ricotta mixture and extra torn basil.
