Layers of tender pasta build into something truly comforting here, with a rich, slow-simmered tomato sauce studded with sweet carrots, celery, and onion for depth in every bite. A velvety, nutmeg-kissed béchamel gets ladled between each layer, while a creamy ricotta mixture — bound with egg and loaded with Parmesan and mozzarella — adds that essential richness lasagna is known for. The top bakes up bubbling and deep golden, and a short rest before slicing keeps every layer intact when you cut in. Fresh parsley scattered over the top brings a bright finishing touch to all that savory, cheesy goodness. It's a hearty, from-scratch bake that fits neatly into a vegetarian dinner rotation, and it reheats beautifully for lunches all week long.
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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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