Ingredients
Sauce
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1/2 pound sweet Italian sausage, casings discarded
1/2 pound ground beef chuck
1/2 pound ground veal (or pork)
2 cans whole tomatoes in juice (28 ounces each), drained, and chopped, juice reserved
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Filling
1 pound fresh ricotta (or supermarket-style ricotta)
1 large egg, lightly beaten
1/2 cup Parmigiano-Reggiano, finely grated
1/4 cup fresh flat-leaf parsley, finely chopped
1/4 teaspoon salt
1/4 teaspoons freshly ground black pepper
Pinch freshly grated nutmeg
Assembling
16 oven-ready no-boil lasagna noodles (two 9-ounce packages)
1/4 cup Parmigiano Reggiano, finely grated
1/2 pound mozzarella, coarsely grated
Preparation
Cooking Directions Make the sauce: Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking. Add onion and cook, stirring, until golden, about 6 minutes. Add garlic and cook, stirring for 1 minute. Stir in sausage, beef, and veal and cook, stirring and breaking up larger pieces, until no longer pink, about 5 minutes. Add tomatoes, with their juice, salt, and pepper, bring to a simmer, and simmer, stirring occasionally, until sauce is thickened, about 30 minutes. Remove from heat. Make the filling: Stir together ricotta, egg, Parmesan, parsley, salt, pepper, and nutmeg in a bowl until combined. Put a rack in the middle of oven and preheat oven to 375ºF. Oil a 13-by-9-inch baking dish. Assemble the lasagna: Spread 1 1/4 cups sauce in baking dish. Arrange 4 lasagna noodles, slightly overlapping, over sauce, then spread one third of ricotta mixture over noodles. Sprinkle 2 tablespoons Parmesan over ricotta, then spread 1 1/4 cups sauce over Parmesan. Top with 4 more noodles and spread with another one third of ricotta mixture and 2 tablespoons Parmesan. Top with 4 more noodles, remaining ricotta mixture, and 1 1/4 cups sauce. Top with remaining 4 noodles, then spread with remainin
