Meat Lasagna Recipe

Heat a large heavy skillet or Dutch oven over medium heat. Add olive oil and when shimmering add the chopped onion, grated carrot, and chopped celery. Sauté, stirring occasionally, until the vegetables are soft and the onion is translucent, about 6–8 minutes.

Add the minced garlic and sauté 30–45 seconds until fragrant, taking care not to brown the garlic.

Increase heat to medium-high and add the ground beef and ground pork. Break meat up with a spoon and cook until no pink remains, about 6–8 minutes. Drain excess fat if desired, leaving about 1 tablespoon for flavor.

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

Add the crushed tomatoes, beef broth, dried oregano, dried basil, dried thyme, sugar, salt, black pepper, bay leaf and red pepper flakes (if using). Stir to combine.

Bring sauce to a gentle simmer, reduce heat to low, partially cover, and simmer gently for 20–30 minutes to meld flavors, stirring occasionally. If sauce becomes too thick, add up to 1/2 cup additional broth or water. Taste and adjust seasoning; remove and discard bay leaf before assembling.

In a medium bowl combine the ricotta cheese, whole egg, 1/2 cup grated Parmesan, chopped parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix thoroughly until smooth and set aside.

Preheat oven to 375°F (190°C). If using regular lasagna noodles, cook them in salted boiling water until al dente according to package instructions, then drain and lay flat on a sheet to prevent sticking. If using no-boil noodles, proceed directly.

Lightly grease a 9x13-inch (or similar) baking dish with nonstick spray or butter.

Spread 1 cup of the meat sauce evenly over the bottom of the prepared baking dish.

Place 4 lasagna noodles in a single layer over the sauce (trim noodles if necessary to fit).

Spread one-third of the ricotta mixture over the noodles (about 2/3 cup), smoothing it to an even layer.

Sprinkle about 1 cup of shredded mozzarella over the ricotta layer.

Spoon about 1 to 1¼ cups of meat sauce evenly over the cheese.

Repeat layering twice more: noodles, ricotta (one-third), mozzarella (1 cup), meat sauce (1–1¼ cups). Finish with a final layer of noodles, remaining meat sauce spread to cover, then the remaining shredded mozzarella and 1/4 cup grated Parmesan on top.

Cover the assembled lasagna tightly with aluminum foil (spray foil with a little cooking spray or tent so it doesn't touch cheese).

Bake covered in the preheated oven for 25 minutes. Remove foil and bake an additional 15–20 minutes until cheese is bubbly and lightly golden and internal temperature reaches about 160°F (71°C).

Let lasagna rest 15 minutes before cutting to set the layers. Garnish with chopped fresh basil or parsley if desired. Serve warm.