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1
Preheat oven to 350 degrees F.
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2
Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes.
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3
Stir with a wooden spoon to prevent sticking.
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4
Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.
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5
Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes.
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6
Season with salt and pepper.
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7
In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano.
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8
Process until pureed, add to the pan with the ground meat and stir to combine.
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9
Stir in the flour.
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10
Add the wine and cook until it has reduced by half.
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11
Stir in the tomatoes and add the heavy cream and the cinnamon.
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12
In a mixing bowl, combine ricotta and the parmesan.
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13
Stir in the eggs and season with salt and pepper.
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14
To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil.
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15
Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce.
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16
Then, line each end of the pan with a lasagna noodle.
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17
This forms a collar that holds in the corners.
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18
Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula.
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19
Spread 1/2 of the meat mixture over the ricotta.
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20
Sprinkle 1/2 of the mozzarella on top of the ricotta.
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21
Top with a ladle full of sauce, spread evenly.
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22
Repeat with the next layer of noodles, ricotta, sauce, and cheeses.
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23
Top last layer with noodles, sauce, shredded mozzarella and Parmesan.
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24
Tap the pan to force out air bubbles.
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25
Bake for 1 hour.
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26
Remove from oven.
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27
Let lasagna rest for 30 minutes so the noodles will settle and cut easily.
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28
Cut into 2-inch squares and serve.
