Layers of tender noodles wrap around a deeply savory ground pork filling built on garlic, fennel seeds, and a splash of white wine that cooks down into something rich and concentrated. A silky, nutmeg-kissed sauce ties everything together between each layer, while the ricotta mixture — brightened with fresh parsley — adds a creamy contrast to the seasoned meat. The real showstopper is the topping: thinly sliced garlic, slow-crisped in olive oil until golden and shattering, scattered over the baked lasagna right before serving for a crunchy, punchy finish. It's a slow-baked, deeply comforting dish with bubbling edges and a firm, sliceable center once it rests. This one works beautifully for a dairy free table without sacrificing any of that classic layered-lasagna satisfaction. Make it for a weekend dinner when you want something that feels like a real project worth the wait.
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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, toss with 1 tbsp olive oil to prevent sticking, and lay flat on a lightly oiled baking sheet.
Heat a large skillet over medium-high heat. Add the ground pork and cook, breaking it into small pieces, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 7–8 minutes. Tilt the pan and spoon off excess fat, leaving about 1 tbsp in the skillet.
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