Layers of tender noodles, a rich Parmesan béchamel, and a creamy herbed ricotta filling come together into a deeply comforting baked lasagna. Whisked to velvety smoothness with nutmeg and plenty of grated Parmesan, the béchamel soaks into every layer for that classic, spoon-coating richness. Thin slices of garlic turn golden and crackling-crisp in olive oil, then get scattered over the top right before serving for a bit of crunch against the soft, cheesy layers. The whole dish bakes until bubbling at the edges and rests just long enough to hold its shape when sliced into neat portions. It's a hearty, satisfying centerpiece that fits neatly into a vegetarian dinner rotation, especially when you want something that eats like a special occasion but comes together in one baking dish.
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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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