Tyler Florence's Ultimate Lasagna

1. 1

   Preheat oven to 350°F.

2. 2

   Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking.

3. 3

   Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.

4. 4

   Coat a large skillet with olive oil. Saute onion, garlic, carrots, celery, and basil over medium heat until fragrant and tender, approximately 5 minutes.

5. 5

   Add beef and sausage and brown until no longer pink, about 15 minutes.

6. 6

   Drain fat into a small container and discard. Stir in the spices and tomatoes. Set aside to cool.

7. 7

   In a mixing bowl, combine ricotta, parsley, and oregano. Stir in beaten eggs. Add Parmesan and season with salt and pepper.

Assembly

1. 1

   Coat the bottom of a 13x9-inch oven-safe pan with olive oil to prevent sticking.

2. 2

   Arrange 4 noodles lengthwise in a slightly overlapping layer. Line each end of the pan with a lasagna noodle to form a collar that holds in the corners.

3. 3

   Spread a layer of the ricotta-egg mixture over the noodle layer.

4. 4

   Top gently with about half of the meat mixture.

5. 5

   Add a layer of shredded mozzarella cheese.

6. 6

   Repeat layers: pasta, ricotta mixture, meat sauce, mozzarella.

7. 7

   For the top layer, sprinkle remaining mozzarella, then Parmesan for color. Sprinkle paprika on top for more color.

8. 8

   Tap the pan to force out air bubbles.

9. 9

   Bake for 1 hour.

10. 10

    Remove from oven and let rest for 30 minutes so the noodles settle and cut easily.

11. 11

    Cut into squares and serve.