Three Cheese Lasagna

Ingredients:

• 900 g dry lasagna sheets
• Olive oil
• 900 g of ground beef
• 900 g of seasoned minced meat for Italian sausage
• 1 chopped onion
• 2 cloves of garlic, sliced ​​into slices
• 3 chopped carrots
• 2 chopped celery stalks
• 2 tablespoons chopped fresh basil
• 1/4 cup finely chopped parsley
• 1 tablespoon chopped fresh oregano leaves
• 2 tablespoons of wheat flour
• 2 cups red wine
• 2 cans (800 g) of tomatoes
• 3 tablespoons heavy cream
• 1 teaspoon ground cinnamon
• 2 containers of ricotta cheese
• 2 lightly beaten eggs
• 1/2 tbsp. grated Parmesan, plus for sprinkling
• 450 gr. coarsely grated mozzarella cheese, plus for sprinkling

Preparation:

1. Preheat oven to 180°C.
   
   Cook the lasagna noodles in plenty of boiling salted water until pliable and slightly tender, about 10 minutes. Stir with a wooden spoon to prevent the noodles from sticking together. Drain thoroughly and brush with olive oil to keep them moist and easy to handle.
2. Heat olive oil in a large skillet, add the ground beef, and cook until no longer pink, about 10 minutes. Season with salt and pepper.
   
   In a food processor, combine the onion, carrot, celery, garlic, basil, parsley, and oregano. Puree until smooth, then add to the skillet with the ground beef and mix. Add the flour. Pour in the wine and cook until reduced by half. Add the tomatoes, heavy cream, and cinnamon.
3. In a bowl, combine the ricotta and Parmesan. Stir in the eggs and season with salt and pepper.
   
   To assemble the lasagna: Grease the bottom of a deep 33 x 23 cm (13 x 9 in) baking dish with olive oil. Lay 4 lasagna noodles lengthwise on the sauce, slightly overlapping them. Then, line each edge of the dish with one sheet. This will create a rim that will hold the corners. Spread a layer of the ricotta mixture on top of the dough and smooth the edges with a spatula. Spoon 1/2 of the meat mixture onto the ricotta. Sprinkle 1/2 of the mozzarella cheese over the ricotta. Ladle another ladle of sauce and spread it evenly.
   
   Repeat the same process with the next layer of lasagna pasta, ricotta, sauce, and cheeses. Top the final layer of lasagna sheets with the sauce and sprinkle with grated mozzarella and Parmesan. Tap the pan to release any air bubbles.
   
   Bake for 1 hour. Remove from the oven. Let the lasagna rest for 30 minutes to allow the layers to settle and be easy to cut. Cut into 5 cm squares and serve.