Lasagna Recipe

Prepare vegetables

Heat a large heavy-bottomed skillet or saucepan over medium heat. Add olive oil. When shimmering, add finely chopped onion, diced carrot, and diced celery. Sauté, stirring occasionally, until vegetables are soft and translucent, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Add ground beef and ground pork to the pan, breaking up with a spoon. Cook until meat is browned and no longer pink, about 7–9 minutes. Drain excess fat if the pan is very greasy, leaving a little for flavor.

Build the sauce

Stir in tomato paste and cook 1–2 minutes to caramelize. Pour in red wine (if using) and simmer until reduced by half, about 3–4 minutes. Add crushed tomatoes and stock, then stir in dried oregano and bay leaf. Season with 1.5 tsp salt, 1 tsp black pepper and 1 tsp sugar to balance acidity.

Simmer

Bring sauce to a gentle simmer, reduce heat to low, and let cook uncovered for 25–35 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning. Remove bay leaf before assembling.

Make the ricotta mix

In a bowl, combine ricotta, egg, grated Parmesan, chopped fresh basil, 1/2 tsp salt, 1/2 tsp black pepper and grated nutmeg. Stir until smooth and homogenous. The egg helps set the filling when baked.

Preheat and prep dish

Preheat oven to 180°C (355°F). Lightly butter a 23x33 cm (9x13 in) baking dish with 1 tablespoon butter. If using fresh no-boil pasta sheets, ensure sauce is slightly looser so sheets hydrate while baking; if using fresh cooked sheets, have them ready on a lightly floured surface covered with a damp towel.

Assemble lasagna

Layering: Spread a thin coat (about 3–4 tbs) of bolognese sauce across the bottom of the dish to prevent sticking. Place a single layer of fresh pasta sheets to cover the bottom (use 3 sheets depending on size). Spoon and spread roughly 1/3 of the ricotta mixture over the pasta in an even layer. Spoon about 1/3 of the bolognese sauce over the ricotta. Sprinkle about 1/3 of the shredded mozzarella and a couple tablespoons of grated Parmesan. Repeat two more times to make 3 total layers (pasta/ricotta/sauce/cheese). Finish with a final sheet of pasta (or a thin layer of sauce if you prefer) and top with remaining bolognese, the remaining mozzarella and the remaining grated Parmesan.

Cover and bake

Cover the dish tightly with foil (spray foil with cooking spray or tent so it doesn't stick to cheese). Bake for 25 minutes covered. Remove foil and bake an additional 15–20 minutes until cheese is bubbly and golden and sauce is actively simmering at the edges. If top browns too quickly, cover loosely with foil.

Rest

Remove lasagna from oven and let rest for 15 minutes. Resting allows the layers to set and makes slicing neater.

Before serving, scatter fresh basil leaves across the top and grate extra Parmesan over portions to taste. Slice into 8–10 pieces and serve warm.