Meat Lasagna Recipe

Sauté aromatics

Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add olive oil. When shimmering, add the chopped onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the grated carrot and chopped celery and cook 4–5 minutes more until softened. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Add ground beef and ground pork to the pot. Break the meat up with a wooden spoon and cook until no longer pink and beginning to brown, about 6–8 minutes. Season with 1 tsp salt and 1/2 tsp black pepper while browning. Drain excess fat if there is more than 2 tablespoons, leaving some for flavor.

Build the sauce

Stir in the tomato paste and cook 1–2 minutes to deepen flavor. Deglaze the pan with the red wine (if using), scraping up browned bits, and let it reduce 1–2 minutes. Add crushed tomatoes, beef broth, dried oregano, dried basil, bay leaf, remaining 1/2 tsp salt, 1/4 tsp black pepper, and sugar. Stir to combine.

Simmer

Bring sauce to a gentle simmer, then reduce heat to low. Partially cover and simmer gently for 25–35 minutes, stirring occasionally, until flavors meld and sauce thickens. Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard bay leaf.

Mix ricotta filling

In a medium bowl, combine ricotta, egg, 1/2 cup grated Parmesan, chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until smooth and homogeneous. Set aside in refrigerator until ready to assemble.

Preheat and prepare pan

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or the remaining olive oil.

Assemble lasagna

Spread a thin layer (about 1 cup) of meat sauce over the bottom of the baking dish to prevent sticking. Arrange 4 lasagna noodles in a single layer over the sauce (if using regular noodles, follow package instructions and boil first; if using no-boil, overlap slightly as needed). Spoon one-third of the ricotta mixture in dollops over the noodles and spread gently into an even layer. Sprinkle about 1 cup shredded mozzarella over the ricotta. Spoon one-third of the meat sauce over the cheese. Repeat the layers: noodles (4), ricotta (one-third), mozzarella (1 cup), meat sauce (one-third). Top with final layer of noodles, remaining meat sauce, the remaining 1 cup mozzarella (or spread evenly), and 1/2 cup grated Parmesan.

Bake

Cover the dish tightly with foil (tent foil slightly so it does not touch cheese) and bake in the preheated oven for 25 minutes. Remove foil and bake uncovered for an additional 15–20 minutes until bubbly and the top is golden. If you prefer a more browned top, broil 1–2 minutes while watching carefully.

Rest and serve

Remove lasagna from oven and let rest uncovered for 10–15 minutes to set. Garnish with fresh basil leaves if desired. Slice into 8–10 portions and serve.