Instructions:
- Prepare the Ragù: Sauté onions and garlic in olive oil until soft. Brown the meat thoroughly, then drain excess fat. Deglaze the pan with red wine (if using). Stir in tomato paste, crushed tomatoes, herbs, and bay leaf. Simmer gently for at least 45 minutes, seasoning to taste. Remove bay leaf before assembly.
- Prepare the Ricotta Filling: In a large bowl, combine the ricotta cheese, 1 cup of Parmesan, chopped parsley, the beaten egg, nutmeg, salt, and pepper. Mix until just combined—do not overmix.
- Prepare Noodles (If Necessary): If using dried, standard lasagna noodles, boil them al dente according to package directions, drain, and lay them flat on lightly oiled parchment paper to prevent sticking.
- Preheat & Assemble Base: Preheat oven to 375°F (190°C). Spread a thin layer of ragù across the bottom of a 9x13 inch baking dish.
- Layer 1 (Foundation): Lay noodles snugly over the sauce, overlapping slightly if needed.
- Layer 2 (Ricotta): Spread half of the ricotta mixture evenly over the noodles.
- Layer 3 (Sauce & Mozzarella): Spoon about one-third of the remaining ragù over the ricotta, followed by one-third of the shredded mozzarella.
- Repeat Layers: Add another layer of noodles, the remaining ricotta, more sauce, and more mozzarella.
- Final Layer: Top with the final layer of noodles, the remaining ragù, and finally, the reserved 1/2 cup of Parmesan cheese.
- Bake: Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and bake for another 15–20 minutes, or until the top is bubbly and golden brown.
- Rest: Allow the lasagna to rest on the counter for 15 minutes before slicing and serving. This is crucial for neat slices.