Dutch Oven Lasagna

Method

1. In a Dutch oven set over medium heat, add the sausage, beef, onion, carrots, celery and Italian seasoning. Brown all over, about 10 minutes. Add the wine, deglazing the bottom of the pot. Add the tomatoes and 1 cup (240 ml) water. Season with salt, pepper and chilli flakes.
2. Simmer for 10 minutes, until thickened slightly.
3. Meanwhile, in a bowl, mix the ricotta, milk, egg yolks and parmesan. Preheat the oven to 375°F (190°C).
4. Add 1/2 cup (120 ml) water to the sauce. Break the lasagne sheets into 2-3 pieces each and stir them in. Remove from the heat and stir in half the mozzarella. Gently swirl in the ricotta mixture without fully mixing it.
5. Top with the remaining mozzarella, the provolone and basil leaves. Cover and bake for 30 minutes, until the noodles are soft. Remove the lid and bake for 15 minutes more. Let sit 10 minutes, then top with fresh basil and enjoy!