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1
Preheat the oven to 375F.
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2
In a large heavy pot, heat the olive oil over medium high heat until hot then stir in the onion, carrot, garlic, 1 teaspoon salt and 3/4 teaspoon pepper and cook, stirring occasionally, until golden, about 6 minutes.
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3
Stir in the pork, breaking up the lumps of pork with a spatula and cook, until browned, about 6 minutes.
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4
Stir in the tomato paste and cook, stirring, 3 minutes.
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5
Stir in the tomatoes with their juice and the oregano, and boil, breaking up the tomatoes with a spatula until the sauce is slightly thickened, about 10 minutes.
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6
Remove the sauce from the heat and season with salt and pepper to taste.
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7
In a 3-to 3 1/2-quart lasagna dish spread 1 cup of the sauce over the bottom.
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8
Place 3 lasagna noodles evenly over the sauce, leaving even space between the noodles.
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9
Top the noodle layer evenly with a layer of sauce, then place another 3 noodles on top.
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10
Spread an even layer of sauce over the noodles, then dollop half the ricotta and half the mozzarella.
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11
Top with another layer of 3 noodles, then sauce, then the remaining 3 noodles and sauce.
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12
Dollop with the remaining ricotta and sprinkle with the remaining mozzarella.
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13
Cover the lasagna dish with aluminum foil and bake until the filling is bubbling, about 45 minutes.
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14
Uncover the dish and continue to bake until the cheese is browned in places, about 30 minutes more.
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15
Let the lasagna stand 10 minutes before serving.
