Lasagna Recipe

Prep

Finely dice the onion, carrot, and celery; mince the garlic. Measure out tomatoes, paste, wine, and stock so they’re ready.

Sweat vegetables

Warm a large heavy skillet or Dutch oven over medium heat. Add 2 tbs olive oil. When hot, add the diced onion, carrot, and celery with a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Add ground beef and ground pork (if using). Break meat into small pieces with a spoon and cook until no longer pink and some browned bits form, about 6–8 minutes. Season with 1.5 tsp salt and 1/2 tsp black pepper while cooking.

Build the sauce

Stir in 3 tbs tomato paste and cook 1–2 minutes to caramelize slightly. Pour in 1/2 cup red wine (if using) and scrape up browned bits; simmer 2–3 minutes to reduce slightly. Add the 28 oz crushed tomatoes and 1 cup stock, then stir in dried oregano, dried basil, bay leaf, and 1 tsp sugar. Bring to a gentle simmer.

Simmer

Reduce heat to low and simmer gently, uncovered or partially covered, for 30–40 minutes, stirring occasionally, until sauce thickens and flavors meld. If sauce becomes too thick, add a few tablespoons of stock or water. Taste and adjust seasoning with salt and pepper. Stir in 2 tbs chopped fresh parsley at the end and discard the bay leaf.

In a medium bowl, combine 15 oz ricotta, 1 large egg, 1/2 cup grated Parmesan, 2 tbs chopped fresh parsley, 1/2 tsp salt and 1/4 tsp black pepper. Mix until smooth and homogenous. Cover and refrigerate until ready to assemble.

Preheat & prepare pan

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

Assemble layer 1

Spread a thin layer (about 1 cup) of Bolognese sauce on the bottom of the prepared dish to prevent sticking. Place 4 lasagna noodles in a single layer over the sauce (slightly overlapping if needed for coverage).

Add cheese and sauce

Dollop and gently spread half of the ricotta mixture over the noodles (about 3/4 cup). Spoon about 1 1/2 cups of Bolognese sauce evenly over the ricotta. Sprinkle 1 cup shredded mozzarella and 1/3 cup Italian blend over the sauce.

Repeat layers

Place another layer of 4 noodles, spread the remaining ricotta mixture, spoon another 1 1/2 cups Bolognese sauce, and sprinkle another 1 cup mozzarella and 1/3 cup Italian blend.

Top layer

Cover with the final 4 noodles. Spread the remaining Bolognese sauce evenly over the top noodles (about 1–1 1/2 cups). Sprinkle the remaining mozzarella (about 1 cup) and the remaining Italian blend (about 1/3 cup) evenly over the top.

Bake

Cover the dish tightly with aluminum foil (spritz the underside with nonstick spray or tent so cheese doesn't stick) and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake an additional 15–20 minutes until cheese is bubbly and golden in spots and sauce is bubbling at the edges.

Rest & finish

Remove from oven and let rest 10–15 minutes to set, which makes slicing cleaner. Sprinkle torn fresh basil over the top before serving.