Lasagna Recipe

Sauté aromatics

Heat a large heavy skillet or saucepan over medium heat. Add olive oil. When shimmering, add the chopped onion and grated carrot. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add minced garlic and cook 30 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Add the ground beef and ground pork, breaking up with a spoon. Cook until no pink remains and juices mostly evaporate, about 6–8 minutes. Season with 1 tsp salt and 1/2 tsp black pepper while cooking.

Build the sauce

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Add crushed tomatoes and stock, scraping any browned bits from the pan. Stir in dried oregano, dried basil, red pepper flakes, the remaining salt (1/2 tsp), remaining black pepper (1/4 tsp), and sugar if using. Bring to a gentle simmer.

Simmer

Lower heat to maintain a gentle simmer and cook, partially covered, for 20–30 minutes to meld flavors and thicken slightly. Stir occasionally. If the sauce becomes too thick, add a splash of water or stock. Taste and adjust salt, pepper, or sugar. Stir in fresh chopped basil off heat.

Mix filling

In a medium bowl combine ricotta, egg, grated Parmesan, chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until smooth and homogenous. Set aside in refrigerator until assembly.

Preheat and prepare pan

Preheat oven to 375°F (190°C). Lightly butter a 9x13-inch (or similar) baking dish and spread a thin layer (about 1/2 to 3/4 cup) of the meat tomato sauce on the bottom to prevent sticking.

Assemble lasagna

If using regular lasagna noodles, cook according to package directions until al dente, drain and lay flat on a lightly oiled sheet. If using no-boil noodles, they can be used directly. Start with a single layer of noodles over the sauce. Spread about one-third of the ricotta mixture over the noodles in an even layer (about 3/4 cup), then spoon about 1 to 1 1/4 cups of meat sauce over the ricotta, and sprinkle about 1 cup shredded mozzarella. Repeat this layering two more times: noodles, ricotta (1/3 of remaining), sauce (1 to 1 1/4 cups), mozzarella (1 cup). Finish with a final layer of noodles, top with remaining sauce (about 1 to 1 1/4 cups), the rest of the mozzarella, and the extra grated Parmesan. Dot with the tablespoon of butter if desired for richer browning.

Cover and bake

Cover the baking dish tightly with foil (spray foil with cooking spray or tent so it doesn't stick to cheese). Bake in the preheated oven for 25 minutes. Remove foil and continue baking until top is bubbly and golden, about 15–20 more minutes. Total baking time ~40–45 minutes.

Rest and serve

Remove from oven and let rest, uncovered, for 15 minutes to set the layers for clean slicing. Garnish with additional chopped parsley or basil if desired. Cut into 8–12 portions and serve.