Lasagna
Serves 8-9
2 9-oz packages of oven ready “no-boil” lasagna noodles
or 1¼ pounds of fresh lasagna sheets (if available)
Extra-virgin olive oil 
2 pounds ground beef or turkey
1 onion, chopped
2 cloves garlic, sliced
2 tablespoons chopped fresh basil
¼ cup finely chopped Italian flat-leaf parsley
1 tablespoon chopped oregano leaves
2 tablespoons all-purpose flour
Pinch of nutmeg
2 (28-ounce) cans tomatoes (recommended: San Marzano)
1½ quarts ricotta cheese
2 eggs, lightly beaten
½ cup grated Parmesan + extra for sprinkling on top
Kosher salt and freshly ground black pepper
1 pound mozzarella cheese, shredded
Salt and pepper
Preheat oven to 350°
Noodles. If you have access to a market that carries fresh lasagna noodles they are usually sold in sheets and make a lovely lasagna. The sheets can be cut lengthwise in quarters. If fresh is not available use oven-ready lasagna noodles sometimes labeled “no-boil” as they tend to cook the most evenly.
Coat a large skillet with olive oil, add beef or turkey and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, garlic, basil, parsley, and oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the tomatoes, 1 teaspoon salt and ¼ teaspoon pepper and a pinch of nutmeg. Bring to a simmer, stirring occasionally until sauce has thickened about 30 minutes. Remove from heat.
In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.
To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer in the pan. Then, line each end of the pan with a lasagna noodle. Spread ½ of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread ½ of the sauce mixture over the ricotta. Sprinkle ½ of the mozzarella on top of the sauce. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce and mozzarella. Top last layer with noodles, sauce, shredded mozzarella and sprinkle with Parmesan. Tap the pan to force out air bubbles. Cover lasagna with foil that has been lightly coated with olive oil. Bake for 40 minutes. Remove foil and bake until top is bubbling, about 20minutes. Let lasagna rest for 15 minutes before serving.
Layers:
Noodles: 3
Sauce: 3 + 1 ladle
Mozzarella: 2
Ricotta: 2