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1
For the meat sauce: Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat.
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2
When it shimmers, add the garlic and onions, season well with salt and freshly ground black pepper and cook until just softened.
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3
Add the sausage and ground pork and stir to break up the meat.
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4
Cook, stirring occasionally, until the meat starts to color, 8 to 10 minutes.
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5
Add the wine and cook, scraping the bottom of the pan to incorporate the browned bits, until the alcohol smell is cooked off.
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6
Add the tomatoes, 1 tablespoon salt, the basil, oregano and bay leaves and season well with freshly ground black pepper.
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7
Stir until well mixed and the tomatoes start to simmer.
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8
Reduce the heat to low and simmer, stirring occasionally, until the flavors meld, at least 10 minutes and up to 1 hour.
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9
For the lasagna: Position an oven rack in the middle of the oven and preheat to 375 degrees F.
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10
Spread 2 cups of the sauce in a thin layer over the bottom of a 13-by-9-inch baking dish.
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11
Layer 4 noodles over the sauce, top with 2 cups more sauce and spread it evenly over the noodles.
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12
Evenly dollop one-quarter of the ricotta across the sauce, top with one-quarter of the mozzarella and sprinkle evenly with one-quarter of the Parmigiano-Reggiano.
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13
Repeat with the remaining ingredients, for a total of 4 layers.
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14
Cover with foil and bake until the liquids are bubbling and the noodles are beginning to soften, about 40 minutes.
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15
Remove the foil and continue baking until the top is golden brown and the noodles are completely tender, about 20 minutes more.
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16
Allow to rest 20 minutes before cutting.
