Instructions:
- Sauté Aromatics: Heat olive oil in a large Dutch oven. Add onion, carrot, and celery. Cook gently until soft and translucent (about 8–10 minutes).
- Brown the Meat: Increase heat slightly. Add ground meat, breaking it up with a spoon. Cook until fully browned, draining off excess fat if necessary.
- Bloom Flavours: Stir in minced garlic and tomato paste. Cook for 1 minute until fragrant.
- Simmer: Add crushed tomatoes, stock, oregano, and basil. Season well with salt and pepper. Bring to a gentle simmer, then reduce heat to low, cover partially, and let cook for at least 45 minutes.
- Cook Pasta (If Necessary): If using traditional noodles, boil according to package directions until al dente. Drain immediately and lay flat on parchment paper to prevent sticking. Skip if using no-boil sheets.
- Mix Ricotta: In a large bowl, combine the drained ricotta, 1 cup Parmesan, the egg, chopped parsley, salt, and pepper. Mix thoroughly until uniform.
- Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish.
- First Layer (Foundation): Spread a thin, even layer of ragu across the bottom of the baking dish.
- Layering Sequence (Repeat 3 times): Arrange a layer of pasta sheets over the sauce. Spread half of the ricotta mixture evenly over the pasta. Spoon one-third of the remaining ragu over the ricotta. Sprinkle lightly with shredded mozzarella.
- Final Top Layer: Place the last layer of pasta, cover generously with the remaining ragu, and top heavily with the remaining mozzarella and a final dusting of Parmesan.
- Bake Covered: Cover the dish tightly with foil (tenting slightly) and bake for 45 minutes.
- Bake Uncovered: Remove the foil and bake for another 25–30 minutes, until the top is bubbly and golden brown.
- Rest: Let the lasagna rest on the counter for 15 minutes before slicing and serving. This allows it to set up properly.