This is a serious lasagna, built around a deeply savory pork ragù that's browned hard, hit with fennel and red pepper flakes, then deglazed with white wine so every bite carries real depth. Layer after layer of tender noodles hold that ragù alongside a rich, velvety sauce, and the whole thing bakes until the top turns bubbling and golden at the edges. The real showstopper is the crispy garlic — thin slices fried in olive oil until they crackle, then scattered over the finished dish right before serving for a crunchy, punchy finish that plays beautifully against the soft layers underneath. Let it rest before slicing so the layers hold together in clean, sturdy squares. It's a comforting, restaurant-style bake that works well for a lactose free table without losing any of that classic, hearty lasagna feel. Serve it hot with the crispy garlic still crunchy on top, and you've got a dinner people will ask for again.
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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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