3 tablespoons extra-virgin olive oil
1 1/2 cups sliced onion (about 1 large onion)
2 red peppers, seeded and finely chopped
2 stalks celery, chopped
1 carrot, grated
2 cloves garlic, finely chopped
3/4 cup water
Nonstick cooking spray
1 pound ground beef
6 ounces sweet Italian sausage, casing removed (about 4 links)
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can whole peeled tomatoes, quartered and cored
1/2 cup tomato paste
1 teaspoon table salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
3 tablespoons light brown sugar
2 bay leaves
2 tablespoons chopped fresh flat-leaf parsley or 1 tablespoon dried
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
2 tablespoons red wine vinegar
1 cup grated Parmesan cheese (about 4 ounces)
4 cups whole milk ricotta
5 tablespoons prepared pesto
1/2 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
2 large eggs
2/3 cup toasted pine nuts
8 ounces ground beef
3 ounces sweet Italian sausage, casings removed (about 2 links)
1 cup, plus 2 tablespoons panko (Japanese) bread crumbs or regular bread crumbs
1/2 cup grated Parmesan cheese (about 2 ounces)
2 tablespoons grated onion
1/4 teaspoon table salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried parsley
1 large egg, beaten
1/4 cup low-sodium chicken broth
3 tablespoons olive oil
4 sheets fresh pasta to fit a 9-by-13-inch baking dish or 1 (16-ounce) package dry lasagna noodles
Nonstick cooking spray
12 slices provolone cheese
1 1/2 cups grated Parmesan (about 6 ounces)
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