Preparation

• Combine the Ricotta Mixture ingredients in a large bowl. Stir to combine. Cover and refrigerate until later.
• Bring a large Dutch Oven to medium-high heat. Add ground beef and Italian sausage; move around the pan until fully cooked. Drain excess grease (it’s okay to leave a little, but no more than a tablespoon). Season with salt and pepper. Add diced onion and garlic. Move around pan until the onion has softened, approx. 1-2 minutes.
• Add 5 cups chicken broth, jar of marinara sauce, chopped basil, dried oregano leaves, & a pinch of red pepper flakes (if using). Stir to combine and bring to a simmer. Taste and add additional salt as necessary.
• Break lasagna noodles into your preferred size and add them to the pot. Simmer until noodles are cooked al dente. Remove from heat.
• Divide into bowls and serve with a generous dollop of the ricotta mixture, freshly grated parmesan cheese and additional fresh basil leaves.