One Pot Lasagna

Preheat the oven to 400°F (400°F).

Heat a Dutch oven over medium‑high heat, add the olive oil, then brown the ground chuck and pork sausage, breaking the meat into lentil‑size pieces, about 8–10 minutes.

Stir in the grated onion, minced garlic, and a pinch of salt; cook until the onion softens, 3–5 minutes.

Add the tomato paste and fry, stirring constantly, until it turns a rusty brick‑red color, about 1½ minutes.

Pour in the crushed tomatoes, water, red chili flake, dried oregano, Better Than Bouillon, and sugar; scrape browned bits from the pot, bring to a simmer, partially cover and cook on low heat 3–5 minutes.

Mix the ricotta, grated Parmesan, salt, black pepper, and egg until smooth; taste and adjust seasoning with a pinch of salt or sugar, then stir in the chopped basil.

Break the lasagna noodles into roughly 2‑inch pieces and scatter one‑third of them over the sauce, pressing down until fully submerged. Repeat two more times, adding sauce over each layer.

Drop dollops of the ricotta mixture over the top, spacing them evenly (12–15 dollops).

Sprinkle the shredded mozzarella and the remaining grated Parmesan over the top.

Wipe any sauce off the inner rim of the pot with a damp towel.

Cover and bake at 400°F (400°F) for 15 minutes.

Remove the lid, increase the oven temperature to 450°F (450°F), and bake uncovered for 15–20 minutes, until the cheese is browned and the noodles are tender.

Let the lasagna rest for 20–30 minutes before serving.