Layers of tender pasta and a rich pork Bolognese make this lasagna a hearty, comforting classic. The sauce builds slowly with sautéed onion, carrot, and celery, deepened with a splash of white wine and a good simmer with crushed tomatoes, oregano, and a pinch of red pepper flakes for warmth. Each noodle layer gets tucked between spoonfuls of that savory meat sauce, building toward a golden, bubbling top straight from the oven. The result is a lasagna with real depth — meaty, saucy, and satisfying in every forkful, with fresh parsley scattered on top for a bright finish. It's a great pick for a lactose free table, letting you enjoy a true baked-pasta centerpiece without any worry. 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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