Lasagna Giardiniere Recipe

Sweat aromatics

Heat 2 tbsp olive oil in a large wide skillet or Dutch oven over medium heat. Add the diced onion, carrot and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown meat

Increase heat to medium-high. Add the ground beef and Italian sausage, breaking up with a spoon. Cook until meat is browned and no longer pink, about 6–8 minutes. Drain excess fat if the pan is very greasy, leaving a tablespoon for flavor.

Build sauce

Stir in the tomato paste and cook 1–2 minutes to caramelize. If using, pour in the red wine to deglaze the pan, scraping up browned bits, and simmer until reduced by half (2–3 minutes). Add crushed tomatoes and stock, then stir in oregano, basil, red pepper flakes, 1.5 tsp salt, 1 tsp black pepper and 1 tsp sugar. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 20–25 minutes, stirring occasionally, to concentrate flavors. Taste and adjust seasoning.

Prepare vegetables

While the sauce simmers, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the eggplant and a pinch of salt; sauté until it begins to brown and soften, about 5–7 minutes. Add the zucchini, red and yellow bell peppers and mushrooms; cook, stirring occasionally, until vegetables are tender and any released liquid has mostly evaporated, about 6–8 minutes.

Finish giardiniera

Stir in the thawed peas, olives, capers and chopped parsley. Season with 1/2 tsp salt and 1/2 tsp black pepper. Cook 1–2 minutes more to warm through. Remove from heat and set aside to cool slightly. The mixture should be flavorful but not overly wet; if very wet, drain briefly in a fine-mesh sieve.

Combine cheeses

In a medium bowl combine the ricotta, 2 cups of shredded mozzarella (reserve 1 cup for topping), grated Parmesan, egg, chopped basil, 1/2 tsp salt, 1/4 tsp black pepper and the optional nutmeg. Mix until smooth and homogenous. Taste and adjust salt/pepper as needed.

Preheat oven and prepare pan

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish (or equivalent) and spread a thin layer (about 1 cup) of the meat sauce on the bottom to prevent sticking.

Layer lasagna

If using no-boil noodles, you may brush each sheet lightly with melted butter to prevent sticking. Place 3 lasagna noodles in a single layer over the sauce (trim to fit if necessary). Spread about one-third of the ricotta-cheese mixture evenly over the noodles. Spoon one-third of the giardiniera vegetable mixture over the cheese, pressing slightly. Add about one-third of the meat sauce in an even layer over the vegetables. Sprinkle a thin handful (about 1/3 cup) of the reserved shredded mozzarella and a tablespoon of grated Parmesan over the sauce. Repeat two more times: noodles, ricotta mixture, giardiniera, meat sauce, and cheeses, ending with a final layer of noodles topped with the remaining meat sauce and the remaining 1 cup shredded mozzarella and 1/4 cup grated Parmesan. Tuck a few fresh basil leaves between layers if desired.

Cover and bake

Cover the lasagna tightly with foil (spray the underside of the foil with nonstick spray or tent so it doesn't touch cheese). Bake for 30 minutes covered, then remove foil and bake an additional 15–20 minutes until bubbly and the cheese is golden.

Rest and serve

Remove from oven and let rest uncovered for 15 minutes to set. This makes slicing cleaner. Garnish with remaining fresh basil leaves, a light drizzle of olive oil if desired, and an extra sprinkle of grated Parmesan. Serve cut into 8–10 portions.