Directions

• Preheat oven to 350°.
• 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.
• Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.
• Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper.
• In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine.
• Stir in the flour.
• Add the wine and cook until it has reduced by half.
• Stir in the tomatoes and add the heavy cream and the cinnamon.
• In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.
• To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners.
• Dollop 1/2 of the ricotta mixture 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 top of the ricotta. Top with a ladle full of sauce, spread evenly.
• Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan.
• Tap the pan to force out air bubbles.
• Bake for 1 hour.
• Let lasagna rest for 30 minutes so the noodles will settle and cut easily.
• Cut into 2-inch squares and serve.