Instructions

• 1 Preheat oven to 350 degrees.
• 2 Cook the lasagna noodle in heavily salted boiling water until they are pliable and barely tender, about 8 minutes. Str with a wooden spoon to prevent sotcking. Drain the noodles thoroughly and coat with olive oil to keep them moise and easy to work with.
• 3 Coat a large sillet with olive oil. Add the beef and sausage and cook until no longer pink, about 10 minues. Season with salt and pepper.
• 4 In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, and oregano. Process until pureed, add to the pan with the meat and stir to combine. Let cook for 3 or 4 minutes. Stir in the flour and let cook for 1 minute. make sure all of the flour has dissolved into the mixtiure. Add the red wine (or beef stock) and cook until it has reduced by half.
• 5 In a bowl, dump the tomatoes and their juices and crush by hand to break them down. Add the heavy cream and cinnamon and stir. Add this to the skillet with the meat moxtures and mix until well combined.
• 6 In a mixing bowl, combine the ricotta cheese and the parmesan cheese. Stir in the eggs and season with salt and black pepper.
• 7 To assemble the lasagna: Coat the bottom of a 9 x 13 glass baking dish with a thin layer of sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then line each end of the dish with a noodle. This forms a collar that holds tha corners. Dollops 1/2 of the riccota mixtiure over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on the meat sauce. Repeat with another layer of noodle, ricotta, meat sauce, and mozzareall. Top the last layer with noodles, sauce, shredded moarealla, and parmesan. Tap the dish to help force out any air bubbles.
• 8 Bake for 1 hour. Remove from oven and let set for 30 minutes before serving so the noodles will settle and cut easily. Cut into 2-inch squares and serve.