This hearty layered bake starts with a rich pork Bolognese built the classic way — onion, carrot, and celery softened low and slow, then simmered with ground pork, tomato paste, a splash of white wine, and crushed tomatoes until deeply savory. Oregano, a pinch of red pepper flakes, and warm nutmeg round out the flavor, giving every layer real depth instead of relying on any one shortcut ingredient. Tender lasagna noodles are layered generously with that sauce, building up into thick, structured slices that hold together beautifully once rested. The top bakes down to a golden, bubbling finish, with a fresh scatter of parsley adding brightness right before serving. It's a comforting, family-style lasagna that fits neatly into a dairy free spread without losing any of that classic baked-pasta satisfaction. Slice it thick, serve it hot, and expect seconds.
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Bring a large pot of well-salted water to a boil. Cook the lasagna noodles according to package directions until just al dente — tender but with a slight resistance at the center. Drain, lay flat on a lightly oiled baking sheet to prevent sticking, and set aside.
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes. Add the garlic and cook until fragrant, about 1 minute.
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