Method
- 01
Heat your olive oil in a large Dutch oven over medium-high heat. Add the ground beef and ground pork, breaking them apart with a wooden spoon. Cook until the meat is browned and no pink remains, about 8–10 minutes. Drain excess fat if needed.
- 02
Add your diced onion, minced garlic, diced carrot, and diced celery to the meat. Stir well and cook until the vegetables soften, about 5–7 minutes.
- 03
Stir in your tomato paste and cook for 2 minutes, stirring constantly to combine.
- 04
Pour in your crushed tomatoes, beef broth, and dry red wine. Add the bay leaves, dried oregano, dried thyme, kosher salt, black pepper, and red pepper flakes. Stir to combine.
- 05
Reduce heat to low and simmer the ragù uncovered, stirring occasionally, for 60 minutes. The sauce should thicken and the flavors should meld. Taste and adjust seasonings as needed. The ragù will continue to thicken as it cools.
- 06
While the ragù simmers, bring a large pot of salted water to a boil. Add your lasagna noodles and cook according to package directions until al dente, about 8–10 minutes. Drain and lay the noodles flat on parchment paper or oil-brushed baking sheets to prevent sticking.
- 07
Preheat your oven to 375°F.
- 08
Spray a 9x13-inch baking pan lightly with cooking oil spray. Spread a thin layer of ragù on the bottom (about 1 cup).
- 09
Arrange a layer of lasagna noodles over the ragù, overlapping slightly and breaking noodles to fit as needed.
- 10
Spread about 1.5 cups of ragù over the noodles in an even layer.
- 11
Repeat the noodle and ragù layers 4–5 times, ending with a final layer of noodles on top. Pour the remaining ragù over the top layer, spreading it evenly to cover all noodles. Drizzle lightly with your extra virgin olive oil.
- 12
Cover the pan with foil and bake for 25 minutes. Remove the foil and bake uncovered for an additional 15–20 minutes, until the edges are bubbling and the top is lightly browned.
- 13
Remove from the oven and let rest for 10 minutes before slicing. This allows the lasagna to set and makes serving easier.
