3 tablespoons extra-virgin olive oil

1 onion, chopped

4 cloves garlic, chopped

1 carrot, finely chopped

1 pound ground beef

1 pound ground veal

1 cup red wine

2 28-ounce cans crushed tomatoes

1 tablespoon dried oregano

Kosher salt and freshly ground black pepper

2 pound fresh ricotta cheese

2 large eggs

1 cup finely grated Parmesan cheese

1 pound no-cook lasagna sheets

2 large balls fresh mozzarella cheese, sliced

1. Heat olive oil in a large pot over medium-high heat. Add onion, carrot and garlic and cook, stirring occasionally, until tender, about 10 minutes. Add beef and veal and cook until no longer pink. Add wine, tomatoes and oregano, bring to a boil and simmer gently for 1 hour. Season well with salt and pepper.

2. Meanwhile, stir together ricotta, eggs and Parmesan. Season well with salt and pepper and chill until ready to assemble.

3. Heat oven to 350°. To assemble, spread a thin layer of tomato sauce in the bottom of a 9-by-13-inch baking dish. Arrange a layer of pasta in the bottom of the dish. Spoon 2 cups of the tomato sauce over the pasta. Top with another layer of pasta, followed by half of the ricotta mixture, a layer of pasta and 2 cups of the tomato sauce. Top with another layer of pasta and the remaining ricotta. Finish with a final pasta layer and 2 cups of the remaining sauce (You may have a bit of sauce left over, which will go great with spaghetti.). Dot cheese slices evenly over the top. Bake until bubbling, covering with foil if cheese gets too brown, about 45 minutes. Let cool slightly before serving.

Serves 6 to 8