Lasagna Recipe

Sauté aromatics

Heat a large heavy-bottomed saucepan over medium heat. Add 2 tbs olive oil and 1 tbs butter. When butter melts, add the diced onion, carrot, and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Add ground beef and ground pork to the pan. Break up with a spoon and cook until no longer pink and nicely browned, about 6–8 minutes. Season with 1 tsp salt and 1/2 tsp black pepper while browning.

Develop flavor

Stir in tomato paste and cook 2–3 minutes, stirring, until it darkens slightly. Deglaze the pan with 1/2 cup red wine if using, scraping any browned bits from the bottom; simmer until most of the wine has evaporated (2–3 minutes).

Simmer the sauce

Add crushed tomatoes, 1/2 cup milk, and 1/2 cup stock to the pan. Stir in dried oregano, dried basil, remaining 1 tsp salt, remaining 1/2 tsp black pepper, and bay leaf. Bring to a gentle simmer, then reduce heat to low. Partially cover and simmer gently, stirring occasionally, for 40–60 minutes until thickened and flavors meld. If sauce becomes too thick, add a few tablespoons of stock or water.

Finish

Taste and adjust seasoning, removing the bay leaf. Keep the sauce warm while you prepare the ricotta filling and assemble the lasagna.

In a medium bowl, combine 2 cups whole-milk ricotta, 1 large egg, 2 tbs chopped parsley, 3/4 cup grated Parmigiano-Reggiano, 1/2 tsp salt, 1/4 tsp black pepper, and a pinch (1/8 tsp) of freshly grated nutmeg if using. Mix until smooth and homogenous. Refrigerate until ready to assemble.

Preheat and prepare pan

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

Cook noodles (if not using no-boil)

If using regular lasagna noodles, cook according to package directions until al dente. Drain and lay flat on a lightly oiled sheet or tray to prevent sticking.

Layer lasagna (first layer)

Spread about 1 cup of warm Bolognese sauce evenly on the bottom of the prepared dish. Place 3–4 lasagna noodles in a single layer over the sauce (slightly overlapping if needed). Dollop and spread half of the ricotta filling (about 1 cup) over the noodles in an even layer. Spoon about 1 to 1 1/2 cups of Bolognese over the ricotta, then sprinkle with 2/3 cup shredded mozzarella and a tablespoon of grated Parmigiano-Reggiano.

Layer lasagna (second layer)

Add another layer of 3–4 noodles, spread the remaining ricotta filling evenly, top with another 1 to 1 1/2 cups Bolognese, and sprinkle with another 2/3 cup shredded mozzarella and a tablespoon of Parmigiano.

Top layer

Finish with a final layer of noodles, the remaining Bolognese sauce spread evenly (about 1 cup), then top with the remaining shredded mozzarella and 1/2 cup grated Parmigiano-Reggiano. Cover the dish tightly with foil (spritz foil with a little cooking spray or tent so it doesn't touch cheese).

Bake

Bake in the preheated 375°F (190°C) oven, covered, for 25 minutes. Remove foil and bake an additional 15–20 minutes until cheese is melted and bubbly and the top is golden. If you prefer a browner top, place under broiler 1–2 minutes, watching closely to avoid burning.

Rest and serve

Remove from oven and let the lasagna rest uncovered for 15 minutes to set. Garnish with fresh basil leaves torn or whole. Slice into 8–10 portions and serve warm.