Instructions:
- Start the Ragu: Heat olive oil in a Dutch oven. Sauté the onion, carrot, and celery (the soffritto) until softened (about 8 minutes). Add garlic; cook for 1 minute until fragrant.
- Brown the Meats: Add ground beef and sausage. Brown thoroughly, breaking up the meat. Drain off excess fat.
- Deglaze & Simmer: If using wine, pour it in and scrape up any brown bits from the bottom. Cook until reduced by half. Stir in crushed tomatoes, tomato sauce, herbs, bay leaf, salt, and pepper. Bring to a gentle simmer.
- Develop Flavour: Cover partially and simmer the ragu gently for a minimum of 60 minutes, or up to 90 minutes, stirring occasionally. Remove the bay leaf before assembly.
- Prepare Noodles (If necessary): If using traditional noodles, cook according to package directions until al dente. Drain and toss lightly with oil to prevent sticking. Skip if using oven-ready.
- Mix the Filling: In a large bowl, combine ricotta, eggs, Parmesan, parsley, nutmeg, salt, and pepper until well incorporated.
- Preheat & Prep Dish: Preheat oven to 375°F (190°C). Lightly grease the 9x13 inch deep baking dish.
- First Layer: Spread a thin layer of ragu across the bottom of the dish. Lay down a single layer of noodles.
- Build Layers: Spread half of the ricotta mixture evenly over the noodles. Sprinkle with one-third of the shredded mozzarella. Top with a generous layer of ragu.
- Repeat: Add a second layer of noodles, the remaining ricotta, another third of the mozzarella, and more ragu.
- Final Layer: Top with the final layer of noodles. Cover completely with the remaining ragu, then sprinkle generously with the remaining mozzarella cheese.
- Bake: Cover the dish tightly with foil. Bake for 30 minutes. Remove foil and bake for another 15–20 minutes until the cheese is bubbly and golden brown.
- Rest: Let the lasagna rest for at least 15 minutes before slicing and serving. This is crucial for structure.