Lasagna Di Carne Recipe

Sauté aromatics

Heat a large sauté pan or medium pot over medium heat. Add 2 tbs olive oil. When shimmering, add the finely chopped onion and a pinch of salt; cook until translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Add ground veal (and optional ground beef/pork if using). Break meat apart with a spoon and cook until no longer pink and beginning to brown, about 6–8 minutes. Season with 1 tsp salt and 0.5 tsp black pepper while browning.

Add tomato base

Stir in 2 tbs tomato paste and cook 1–2 minutes to deepen flavor. If using, pour in 1 cup red wine to deglaze the pan, scraping any browned bits; cook until wine reduces by half, about 3–4 minutes.

Simmer sauce

Add the 28 oz crushed tomatoes and 1 cup stock. Stir in dried oregano, dried basil, crushed red pepper flakes, 0.5 tsp sugar, and remaining salt and pepper. Bring to a gentle simmer, then lower heat and simmer, uncovered or partially covered, for 20–30 minutes until thickened, stirring occasionally. Stir in 2 tbs chopped fresh parsley at the end and adjust seasoning to taste. Remove from heat and let cool slightly.

Mix cheeses

In a medium bowl, combine 2 cups ricotta, 1 cup grated Parmesan, 1 large egg, 2 tbs chopped fresh basil (or 1 tsp dried), 0.25 tsp salt, and 0.25 tsp black pepper. Stir until smooth and combined. Taste and adjust seasoning as needed. Refrigerate until ready to assemble.

If using regular lasagna noodles, bring a large pot of salted water to a boil and cook noodles according to package instructions until al dente. Drain and lay noodles flat on a lightly oiled sheet pan or clean towel to prevent sticking. If using no-boil noodles, skip this step and reserve the package.

Preheat and prepare pan

Preheat oven to 375°F (190°C). Brush a 9x13-inch baking dish with the 1 tbs melted butter (or coat lightly with olive oil).

Layer lasagna

Spread a thin layer (about 1 cup) of meat sauce across the bottom of the prepared dish to prevent sticking. Arrange 3–4 lasagna noodles in a single layer over the sauce (slightly overlapping as needed). Spread one-third of the ricotta mixture evenly over the noodles (about 3/4 cup), then spoon about one-third of the meat sauce (about 1 to 1 1/4 cups) over the ricotta. Sprinkle about 1 cup shredded mozzarella evenly on top. Repeat this layering two more times: noodles, ricotta, meat sauce, mozzarella. For the final layer, place a last layer of noodles, spread remaining meat sauce evenly on top, sprinkle remaining mozzarella (about 1 cup) and then the 1/2 cup extra grated Parmesan.

Cover and bake

Cover the dish tightly with foil (tent foil slightly so it doesn't touch the cheese). Bake in preheated oven for 25 minutes. Remove foil and bake an additional 15–20 minutes until cheese is bubbly and golden and sauce is bubbling at the edges. Total baking time about 40–45 minutes.

Rest and garnish

Remove lasagna from oven and let rest, uncovered, for 15 minutes to set (this makes slicing cleaner). Garnish with fresh basil leaves and chopped parsley if desired. Serve warm.