This is a full weeknight-to-weekend layered lasagna, built the way it should be: a deeply savory beef and pork ragù simmered with red wine, tomato paste, and crushed tomatoes until it's rich and thick, tucked between tender sheets of pasta. A silky, nutmeg-scented white sauce spreads over each layer, giving the whole dish that classic creamy contrast against the meaty ragù, and every layer gets baked until the top turns golden and bubbling at the edges. The result is a lasagna that holds its shape beautifully when sliced, with defined layers of pasta, sauce, and that velvety top coating in every bite. It's the kind of make-ahead dinner that reheats well and feeds a crowd without any fuss. This one is a great fit for a lactose free table, letting you serve the classic weeknight (or Sunday dinner) favorite everyone's asking for.
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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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