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Cooking Directions
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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.
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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 375u00b0F. Oil a 13-by-9-inch baking dish.
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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
