Lasagna Ragout Recipe

Heat a large sauté pan or Dutch oven over medium heat. Add 2 tbs olive oil. When shimmering, add the chopped onion, carrot and celery. Cook, stirring occasionally, until vegetables are softened and onion is translucent, about 6–8 minutes.

Add the minced garlic and cook until fragrant, about 30 seconds.

Increase heat to medium-high. Add the ground beef and ground pork. Break up with a spoon and brown thoroughly until no pink remains and most liquid has evaporated, about 7–8 minutes.

Stir in the tomato paste and cook 2 minutes to caramelize slightly, stirring to coat the meat.

Deglaze the pan with the red wine, scraping up browned bits. Allow wine to reduce by half, about 2–3 minutes.

Add the crushed tomatoes, stock, dried oregano, dried basil, bay leaf, sugar (if using), salt and black pepper. Stir to combine.

Bring to a gentle simmer, then reduce heat to low. Partially cover and simmer gently for 25–35 minutes to thicken and develop flavor, stirring occasionally. If sauce becomes too thick, add a splash of stock or water.

Taste and adjust seasoning. Remove and discard the bay leaf. Reserve about 1 cup of the finished sauce for topping; keep the remainder for layering in the lasagna.

Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch (or similar) baking dish.

In a medium bowl, combine the ricotta, egg, chopped parsley, 0.25 tsp salt and 0.25 tsp black pepper. Stir until smooth and set aside.

Spread a thin layer (about 1/2 cup) of the ragù sauce on the bottom of the prepared baking dish to prevent sticking.

Place 3 lasagna sheets in an even layer over the sauce (trim to fit if necessary). Spoon and spread about one-third of the remaining ragù evenly over the pasta layer (roughly 1 to 1 1/4 cups). Dollop half of the ricotta mixture in spoonfuls over the ragù, then sprinkle about 2/3 cup shredded Gruyère and 1/3 cup grated Parmesan over the cheese layer.

Add a second layer of 3 lasagna sheets. Repeat with another one-third of ragù, the remaining ricotta mixture, another 2/3 cup Gruyère and 1/3 cup Parmesan.

Top with the final 3 lasagna sheets. Spread the remaining ragù over the top layer. Sprinkle the remaining 0.5 cup Gruyère and 1/4 cup grated Parmesan evenly over the top.

Spoon the reserved 1 cup of tomato sauce in spots across the top (this creates glossy tomato pockets) and drizzle 1 tsp olive oil over the assembled lasagna.

Cover the baking dish tightly with aluminum foil (tent slightly so cheese doesn't stick to foil) and bake in the preheated oven for 25 minutes.

Remove foil and continue baking until the top is golden and cheese is bubbling, about 15–20 minutes more. If you want a more browned top, place under the broiler for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest uncovered for 10–15 minutes to set (this helps slicing). Sprinkle the additional 1/4 cup grated Parmesan and torn basil leaves over the lasagna. Let sit 2 minutes and drizzle the finishing 1 tsp olive oil over the basil.

Slice into 9 servings and serve warm.