Lasagna Recipe

Heat a large heavy-bottomed saucepan or Dutch oven over medium heat. Add 3 tbsp olive oil. When shimmering, add the chopped onion and cook, stirring occasionally, until translucent, about 6–8 minutes.

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

Increase heat to medium-high and add the ground beef and ground pork/sausage. Break the meat up with a spoon and cook until no longer pink and beginning to brown, about 6–8 minutes. If the meat renders excess fat, spoon off all but about 1 tbsp or drain some fat; leave about 1 tbsp for flavor.

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

Deglaze the pan with 1 cup red wine, scraping up browned bits; simmer 2–3 minutes to reduce slightly. (If omitting wine, use an equal amount of stock.)

Add crushed tomatoes, tomato sauce, and 1 cup stock to the pot. Stir to combine.

Season with dried oregano, dried basil, 1 tsp sugar, 2 tsp salt, 1 tsp black pepper and add the bay leaf. Bring to a gentle simmer, then reduce heat to low.

Let sauce simmer, partially covered, stirring occasionally, for 30–40 minutes to develop flavor. If sauce becomes too thick, add a splash of stock or water.

Taste and adjust seasoning. Stir in 2 tbsp chopped fresh parsley, then remove and discard the bay leaf. Keep sauce warm. The finished meat sauce yields enough to layer the lasagna and to spoon on top.

In a medium bowl, combine 24 oz ricotta, 1 cup grated Parmesan, 2 beaten eggs, 2 tbsp chopped parsley, 3/4 tsp salt, 1/2 tsp black pepper and 1/8 tsp nutmeg (if using). Stir until smooth and evenly mixed.

Fold in 16 oz shredded/diced fresh mozzarella until distributed; reserve 8 oz shredded mozzarella for the top layer.

Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch (or equivalent) baking dish; brush bottom and sides with 1 tbsp butter or a little olive oil.

If using oven-ready noodles, confirm package instructions. If using regular noodles, cook according to package directions in salted boiling water until just al dente, drain and lay flat on a lightly oiled sheet to prevent sticking.

Spread about 1 cup of the meat sauce evenly over the bottom of the prepared baking dish to prevent sticking.

Place a single layer of 3–4 lasagna noodles (depending on noodle size) over the sauce to cover the bottom.

Spoon and spread roughly one-third of the ricotta-cheese mixture over the noodles in an even layer.

Top the cheese layer with about one-third of the meat sauce, spreading evenly.

Arrange half of the ham slices (about 4 oz) over the sauce in an even layer.

Add another layer of noodles (3–4), then repeat with one-third of the ricotta mixture, one-third of the meat sauce, and the remaining ham.

Finish with a final layer of noodles, the remaining meat sauce spread evenly, and sprinkle the reserved 8 oz shredded mozzarella and the remaining grated Parmesan over the top.

Cover the baking dish tightly with aluminum foil (spray underside of foil with cooking spray or tent to prevent cheese sticking).

Bake in the preheated oven for 25 minutes covered. Remove the foil and bake an additional 15–20 minutes, until cheese is bubbly and golden and sauce is simmering at the edges. If you prefer a browner top, broil 1–2 minutes watching carefully.

Remove from oven and let the lasagna rest, uncovered, for 15 minutes to set (this makes slicing cleaner). Garnish with 2 tbsp chopped fresh basil or parsley before serving.