Ingredients:

  • 1 cup (240g) Whole Milk Ricotta Cheese
  • 1/4 cup (25g) Freshly Grated Parmesan Cheese (plus extra for garnish)
  • 1 large clove Garlic, minced finely
  • 1 tablespoon Fresh Basil, chopped
  • 1 teaspoon Lemon Zest (freshly grated)
  • 1/4 teaspoon Kosher Salt
  • Pinch of freshly ground Black Pepper
  • 1 tablespoon (15ml) Extra Virgin Olive Oil
  • 1 pound (450g) Italian Sausage (mild or hot, casings removed)
  • 1/2 pound (225g) Lean Ground Beef (85/15 recommended)
  • 1 large Yellow Onion, finely chopped
  • 4 cloves Garlic, minced
  • 1/2 cup (75g) Carrots, finely diced
  • 1/4 cup (70g) Tomato Paste
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Basil
  • 1/4 teaspoon Fennel Seeds
  • 1 (28 ounce / 794g) can Crushed Tomatoes (San Marzano style preferred)
  • 6 cups (1.4 Litres) Chicken or Beef Stock (low sodium)
  • 1/2 cup (120ml) Dry Red Wine (such as Chianti or Merlot – optional)
  • 1 tablespoon Brown Sugar
  • 2 Bay Leaves
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • 8 ounces (225g) Lasagna Sheets (about 6-8 sheets)
  • 1/4 cup Fresh Parsley or Basil, chopped (for garnishing)

Instructions:

  1. Prep the Ricotta: In a small mixing bowl, combine the ricotta cheese, Parmesan, minced garlic, chopped basil, lemon zest, salt, and pepper. Mix until just combined and smooth. Cover and chill in the fridge—this will be added at the end.
  2. Chop & Prep: Finely chop the onion, mince the garlic, and dice the carrots (if using). Break the lasagna sheets into rough, bite-sized pieces (about 1–2 inches/3–5 cm).
  3. Brown the Meat: Heat the olive oil in the Dutch oven over medium-high heat. Add the Italian sausage and ground beef. Break up the meat with a wooden spoon and cook until fully browned (about 8–10 minutes). Drain off any excess fat.
  4. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion and carrots (if using) to the pot. Cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Develop Flavour: Stir in the tomato paste, dried oregano, dried basil, and fennel seeds. Cook, stirring constantly, for 2 minutes—this toasts the paste and deepens the flavour profile.
  6. Deglaze (Optional): Pour in the red wine (if using) and scrape the bottom of the pot to lift any browned bits. Reduce the wine by half (about 2–3 minutes).
  7. Simmer the Soup: Add the crushed tomatoes, stock, brown sugar, and bay leaves. Bring the mixture to a strong simmer, then reduce the heat to low, cover partially, and let the soup simmer gently for 20 minutes to allow the flavours to meld. Season generously with salt and pepper.
  8. Cook the Pasta: Increase the heat back up to medium. Stir in the broken lasagna pieces. Cook uncovered, stirring occasionally to prevent the pasta from sticking to the bottom, for 8–10 minutes, or until the pasta is al dente.
  9. Rest and Serve: Remove the bay leaves. Taste the soup and adjust salt and pepper one final time. Ladle the hot soup into bowls. Top each serving with a generous dollop of the chilled lemon-ricotta mixture and garnish with fresh parsley and a drizzle of olive oil.