Ingredients:

Instructions:

  1. Sauté Soffritto: Heat olive oil in a large Dutch oven. Add diced onion, carrot, and celery. Cook gently over medium-low heat until softened and translucent (about 10 minutes).
  2. Brown the Meat: Increase heat slightly. Add ground beef and pork/sausage. Break up the meat and cook until fully browned. Drain off any excess grease.
  3. Deglaze: Pour in the red wine. Scrape up any browned bits (fond) from the bottom of the pot. Let the wine reduce by half.
  4. Simmer: Stir in the tomato paste, crushed tomatoes, broth, oregano, basil, and bay leaf. Season well with salt and pepper. Bring to a gentle simmer.
  5. Slow Cook: Reduce heat to the lowest setting, cover partially, and simmer for a minimum of 1.5 hours, stirring occasionally. The sauce should be thick and rich. Remove the bay leaf before assembly.
  6. Prepare Cheese Filling: In a medium bowl, combine the ricotta, 1 cup of Parmesan, chopped parsley, the egg, salt, and pepper. Mix until just combined.
  7. Cook Pasta (if necessary): If using standard lasagna noodles, cook them al dente according to package directions. Drain immediately and lay them flat on parchment paper to prevent sticking. Skip this step if using oven-ready sheets.
  8. Preheat & Prep Dish: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  9. Assembly Layer 1: Spread a thin, even layer of ragù across the bottom of the dish (about 1 cup). Arrange a single layer of noodles over the sauce. Evenly spread half of the ricotta mixture over the noodles. Sprinkle about one-third of the mozzarella over the ricotta. Spoon one-third of the remaining ragù evenly over the cheese.
  10. Assembly Layer 2: Add another layer of noodles, the remaining ricotta, another third of the mozzarella, and another layer of ragù.
  11. Final Layer: Top with the final layer of noodles. Spread the remaining ragù over the top, ensuring all pasta edges are covered. Sprinkle generously with the remaining mozzarella and a final dusting of Parmesan cheese.
  12. Bake Covered: Cover the baking dish tightly with aluminium foil (spray the underside of the foil to prevent sticking). Bake for 45 minutes.
  13. Bake Uncovered: Remove the foil and bake for another 15-20 minutes, until the cheese is bubbling and deeply golden brown.
  14. Crucial Rest: Remove from the oven and let the lasagna rest on a wire rack for at least 30 minutes before slicing and serving. This allows the layers to set properly.