Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add 1 pound of ground beef and 1 pound of Italian sausage. Cook until browned, about 8-10 minutes. Break up the meat with a wooden spoon as it cooks.
3. Add 1 diced onion and 2 minced garlic cloves to the skillet. Sauté for about 5 minutes until the onion is translucent.
4. Chop 2-3 fresh chili peppers (e.g., jalapeños or Fresno) and add them to the skillet. Cook for an additional 2 minutes.
5. Stir in 1 can (28 ounces) of crushed tomatoes, 1 can (15 ounces) of tomato sauce, and 2 tablespoons of tomato paste. Season with 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and salt and pepper to taste. Allow the sauce to simmer for about 15-20 minutes, stirring occasionally.
6. While the sauce is simmering, prepare the cheese mixture. In a mixing bowl, combine 15 ounces of ricotta cheese, 1 egg, 1 cup of grated Parmesan cheese, and a pinch of salt and pepper. Mix well until smooth.
7. Cook lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel.
8. In a large baking dish, spread a thin layer of the meat sauce on the bottom. Place a layer of lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by a layer of meat sauce, and sprinkle with 1 cup of shredded mozzarella cheese.
9. Repeat the layers: noodles, ricotta mixture, meat sauce, and mozzarella cheese. Finish with a final layer of noodles, the remaining meat sauce, and top with 2 cups of shredded mozzarella cheese and an additional sprinkle of Parmesan cheese.
10. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden brown.
11. Once done, let the lasagna rest for 10-15 minutes before slicing. Serve hot and enjoy your spicy Italian lasagna!