House-made Lasagna Recipe

1. Prepare aromatics

Heat a large heavy-bottomed saucepan or Dutch oven over medium heat. Add 2 tbsp olive oil. When shimmering, add the diced onion, carrot and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

2. Brown the meat

Increase heat to medium-high. Add the ground beef and ground pork to the pot, breaking into small pieces with a spoon. Cook until no longer pink and beginning to brown, about 6–8 minutes. Drain excess fat if the pan is overly greasy, leaving a little for flavor.

3. Build the sauce

Stir in the 2 tbsp tomato paste and cook 1–2 minutes to deepen flavor. Pour in the red wine (if using) and scrape any browned bits from the pan; simmer until wine is mostly reduced, about 2–3 minutes. Add the crushed tomatoes and 1/2 cup stock, then stir in oregano, basil, bay leaf, 1.5 tsp salt, 1 tsp pepper and 1/2 tsp sugar (if using). Bring to a gentle simmer.

4. Simmer

Reduce heat to low and partially cover. Simmer gently for 25–35 minutes, stirring occasionally, until the sauce thickens and flavors meld. Taste and adjust seasoning, removing bay leaf before assembly. If sauce is too thin, simmer uncovered a few minutes more; if too thick, add a splash of stock or water.

5. While the ragù simmers, combine 2 cups ricotta, 2 cups shredded mozzarella (reserve 1 cup for topping), 3/4 cup grated Parmesan, 1 large egg, 2 tbsp minced parsley, 1/2 tsp salt, 1/4 tsp black pepper and 1/8 tsp nutmeg (if using) in a bowl. Mix until smooth and homogenous. Cover and refrigerate until ready to layer.

6. Taste the cheese mixture and adjust seasoning if needed. The egg will help bind the filling while baking.

7. Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (or similar) baking dish with 1 tsp olive oil.

8. Prepare noodles

If using no-boil noodles, ensure they are flat and not overlapping; if using regular lasagna noodles, cook them in salted boiling water until al dente, drain, and lay flat on a lightly oiled tray to prevent sticking.

9. Assemble lasagna

Spoon about 1 cup of the meat ragù into the bottom of the prepared dish and spread into an even thin layer. Arrange a single layer of 3–4 lasagna noodles over the sauce (overlap ends as needed). Spread about one-third of the ricotta-cheese mixture over the noodles (approximately 1 cup), then dollop and spread about one-third of the ragù (about 1 cup). Sprinkle a handful (about 3/4 cup) of shredded mozzarella and a tablespoon of Parmesan over the layer. Repeat this layering two more times: noodles, ricotta mix, ragù, mozzarella/Parmesan. Finish with a final layer of noodles, remaining ragù spread evenly over the top, and the reserved 1 cup mozzarella plus 1/4 cup Parmesan. Scatter torn fresh basil over the top if using.

10. Bake

Cover the dish tightly with aluminum foil (tent slightly so cheese doesn't stick to foil) and bake in the preheated 375°F oven for 25 minutes. Remove foil and bake an additional 15–20 minutes until cheese is bubbling and top is golden. If you prefer a browned top, broil 1–2 minutes—watch carefully to avoid burning.

11. Rest and serve

Remove from oven and let lasagna rest uncovered for 15–20 minutes to set (this helps with clean slices). Cut into 8–10 portions and serve warm, garnished with extra grated Parmesan and fresh basil if desired.