Lasagna Bolognese

Heat olive oil in a large saucepan over medium-high heat. Add diced onion, carrot, and celery; cook 5–7 minutes, stirring occasionally, until softened.

Add ground beef (or alternative protein) and cook 8–10 minutes, breaking it apart with a wooden spoon, until browned. Drain excess fat if needed.

Stir in tomato paste and cook 1–2 minutes. Add canned tomatoes, beef broth, Italian seasoning, salt, and black pepper. Bring to a simmer.

Reduce heat to low and simmer uncovered 20–30 minutes, stirring occasionally, until thickened and flavors meld. Taste and adjust seasoning.

While sauce simmers, whisk together ricotta, 1 cup mozzarella, ½ cup Parmesan, egg (if using), salt, and pepper in a bowl until smooth.

Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions; drain and lay flat on parchment paper to prevent sticking.

Preheat oven to 375°F. Spread a thin layer of Bolognese sauce on the bottom of a 9×13 inch baking dish.

Layer 3–4 pasta sheets over sauce, then spread one-third of cheese mixture, then one-third of remaining sauce. Repeat layers twice more, ending with sauce.

Top with remaining 1 cup mozzarella and ½ cup Parmesan in an even layer.

Cover with aluminum foil and bake 25 minutes. Remove foil and bake 15–20 minutes more until cheese is bubbling and lightly golden on top.

Let rest 10 minutes before cutting. Serve hot from the baking dish or plated individually.