Lasagna (classic) Recipe

Prep and soften aromatics

Heat a large deep skillet or Dutch oven over medium heat. Add 2 tbs olive oil. When shimmering, add the chopped onion, grated carrot, and chopped celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Add the ground beef and ground pork to the pot. Break the meat up with a spoon and cook until no longer pink and starting to brown, about 6–8 minutes. Drain excess fat if there is more than 2 tbs; leave a little for flavor.

Build the sauce

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. If using, pour in the red wine to deglaze the pan, scraping up browned bits; simmer until mostly evaporated, about 2–3 minutes. Add the crushed tomatoes, tomato sauce, and 1/2 cup water or broth. Stir in oregano, basil, bay leaf, 1.5 tsp salt, 1 tsp black pepper, and 1 tsp sugar if desired. Bring to a gentle simmer.

Simmer

Reduce heat to low and simmer gently, uncovered or partially covered, for 30–45 minutes, stirring occasionally, until flavors meld and sauce thickens. Taste and adjust salt and pepper. Remove and discard bay leaf. Keep sauce warm until assembly.

Mix cheese filling

In a medium bowl, combine ricotta, the large egg, 3/4 cup grated Parmesan, chopped fresh parsley, 1 tsp dried parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until smooth and evenly combined. Cover and refrigerate until ready to assemble.

Preheat and prepare pan

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

Assemble lasagna (layering)

Spread a thin layer (about 1 cup) of the meat sauce on the bottom of the prepared dish. Place 3–4 lasagna noodles in a single layer over the sauce (if using no-boil, they should overlap slightly). Spoon and spread one-third of the ricotta mixture evenly over the noodles (about 3/4 cup). Sprinkle 1 cup of shredded mozzarella over the ricotta. Spoon about 1 to 1 1/2 cups of meat sauce over the cheese. Repeat this layering two more times: noodles, ricotta mixture, mozzarella, meat sauce. Finish with a final layer of noodles (3–4 pieces), the remaining meat sauce (about 1 to 1 1/2 cups), remaining mozzarella (reserve about 1/2 cup for browning if desired), and the 1/2 cup grated Parmesan sprinkled on top.

Cover and bake

Cover the pan tightly with aluminum foil (tent slightly so cheese doesn't stick) and bake in the preheated oven for 25 minutes. Remove foil and bake an additional 15–20 minutes until cheese is melted, bubbly, and golden in spots and sauce is bubbling at the edges.

Rest and garnish

Remove from oven and let rest uncovered for 15–20 minutes to set (this makes slicing cleaner). Sprinkle remaining 1/2 cup mozzarella if you reserved some and/or additional Parmesan, and garnish with fresh basil leaves before serving.