This layered lasagna builds rich flavor from a slow-simmered beef and pork sauce, deepened with tomato paste, a splash of red wine, and crushed tomatoes, then ladled between tender noodles with a velvety, nutmeg-kissed béchamel. Melted mozzarella and grated Parmesan get scattered through every layer and baked until the top turns golden and bubbling at the edges. The result is a hearty, comforting classic with distinct layers that hold their shape beautifully once sliced and rested. Since the whole dish comes together from noodles, a savory meat ragù, a creamy white sauce, and cheese, it's a satisfying option for anyone cooking egg free. It's the kind of make-ahead dinner that tastes even better the next day, reheated for a cozy weeknight meal. Serve it with a simple green salad and crusty bread to round out the table.
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Bring a large pot of heavily salted water to a boil. Add the lasagna noodles and 1 tbsp olive oil and cook until just shy of al dente — tender but with a firm bite at the center, about 8 minutes (they will finish cooking in the oven). Drain, lay flat on a lightly oiled baking sheet, and set aside.
Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute.
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