Ingredients:

  • 2 lbs lean ground beef (90/10)
  • 1 large onion, grated
  • 2 medium carrots, grated
  • 2 celery stalks, grated
  • 4 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 6 oz tomato paste
  • 0.5 cup dry red wine
  • 1 tbsp dried oregano
  • 0.5 tsp red pepper flakes
  • 15 oz part-skim ricotta cheese, strained
  • 1 large egg
  • 0.5 cup freshly grated Parmigiano-Reggiano
  • 0.25 cup fresh parsley, finely chopped
  • 1 cup fresh baby spinach, finely chopped
  • 12 lasagna sheets
  • 3 cups low-moisture part-skim mozzarella cheese, shredded

Instructions:

  1. In a large heavy-bottomed skillet or Dutch oven, brown the lean ground beef over medium-high heat. Drain any excess rendered fat to ensure a clean flavor profile.
  2. Add the grated onion, grated carrots, and grated celery to the beef. Sauté for 6-8 minutes until the vegetables are softened and slightly caramelized.
  3. Stir in the minced garlic, tomato paste, oregano, and red pepper flakes. Cook for 2 minutes until the tomato paste turns a deep rust color.
  4. Deglaze the pan with the dry red wine, scraping the bottom to release the browned bits (fond). Simmer until the liquid has reduced by half.
  5. Pour in the crushed tomatoes. Reduce heat to low and simmer for 30-45 minutes until the sauce is thick and velvety.
  6. In a medium bowl, combine the strained ricotta, egg, grated Parmesan, chopped parsley, and chopped spinach. Mix until well incorporated.
  7. Preheat oven to 375°F (190°C). In a 9x13 inch baking dish, spread 1 cup of meat sauce on the bottom. Layer with lasagna noodles, followed by a layer of the ricotta mixture, more meat sauce, and mozzarella cheese.
  8. Repeat the layers, finishing with a generous coating of mozzarella and Parmesan. Cover with foil and bake for 25 minutes.
  9. Remove foil and bake for an additional 20-25 minutes until the cheese is golden and bubbling. Let rest for 15 minutes before slicing to ensure structural integrity.