Luciano’s Lasagna Recipe

Heat a large wide skillet or saucepan over medium heat. Add 2 tbs olive oil. When oil shimmers, add diced onion and grated carrot and sauté until softened, about 6–8 minutes.

Add minced garlic and cook 30–45 seconds until fragrant, stirring to avoid burning.

Increase heat to medium-high. Add ground beef and Italian sausage, breaking up with a spoon. Brown thoroughly until no pink remains and liquid has mostly evaporated, about 8–10 minutes.

Stir in tomato paste and cook 1–2 minutes to caramelize and deepen flavor.

If using, pour in 1/2 cup dry red wine to deglaze the pan, scraping browned bits, and simmer until reduced by half, about 2–3 minutes.

Add crushed tomatoes (28 oz) and tomato sauce (14 oz). Stir to combine.

Season with 1 tsp sugar, 1 tsp dried oregano, 1 tsp dried basil, 2 tbs chopped parsley, 2 tbs chopped fresh basil, 1.5 tsp salt, 1 tsp black pepper and 1/4 tsp red pepper flakes if using. Stir, bring to a low simmer.

Reduce heat to low, partially cover, and simmer gently for 30–40 minutes to meld flavors, stirring occasionally. Adjust seasoning to taste. If sauce becomes too thick, add a few tablespoons of water.

In a medium bowl combine 2 cups ricotta, 2 cups shredded mozzarella, 1 cup grated provolone, 1/2 cup Parmesan, 1 large egg, 2 tbs chopped parsley, 1/2 tsp salt and 1/4 tsp black pepper.

Mix until smooth and homogenous. Taste and adjust salt or pepper as needed. Refrigerate until ready to assemble.

If using regular lasagna noodles, bring a large pot of salted water to a boil and cook noodles al dente per package instructions (usually 8–10 minutes). Drain and lay noodles flat on a sheet tray; brush lightly with 1 tsp olive oil to prevent sticking. If using no-boil noodles, you can skip boiling.

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Assemble lasagna: spread 1 cup of the meat sauce evenly across the bottom of the prepared dish to prevent sticking.

Place 4 lasagna noodles in a single layer over the sauce (overlap slightly if needed). Spoon and spread about one-third of the cheese filling (roughly 1 cup) over the noodles in an even layer.

Spoon about one-third of the meat sauce (approximately 1 to 1 1/4 cups) over the cheese layer and sprinkle about 1/3 cup of shredded mozzarella and a light handful (about 2 tbs) of provolone.

Repeat layering: second layer of 4 noodles, another one-third cheese filling, one-third meat sauce, and 1/3 cup shredded mozzarella.

Top layer: place final 4 noodles, spread remaining cheese filling, and finish with remaining meat sauce. Sprinkle remaining 1 cup shredded mozzarella and the reserved 1/2 cup Parmesan evenly over the top.

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

Remove foil and continue baking until cheese is bubbly and top is golden, about 10–15 minutes more. For a browned crust, switch to broil for 1–2 minutes watching closely.

Remove from oven and let rest 15–20 minutes before cutting to allow layers to set.

Garnish with fresh basil leaves, cut into 8–10 servings, and serve warm.