Lasagna Pie with a Surprise

Ingredients:

• 1 package (450 g) lasagna noodles with wavy edges
• 2 tbsp. breadcrumbs
• 3/4 cup + 2 tbsp grated Parmesan
• 3 cloves garlic, chopped
• 1 carrot, cut into pieces
• 1 stalk of celery, cut into pieces
• Half an onion, cut into pieces
• 2 tbsp extra-virgin olive oil + extra for greasing
• 4 uncooked sweet Italian sausages (about 450 g)
• 450 g of ground beef with 20% fat content
• 450 g of minced pork
• 0.5 cup tomato paste
• 1 teaspoon dried oregano
• 1/4 tsp crushed red pepper flakes
• 0.5 cups dry white wine
• 450 g fresh ricotta
• 1 large egg, beaten
• 0.5 cup fresh basil leaves, chopped + sprigs for serving
• 0.5 cup fresh parsley leaves, chopped
• 220 g mozzarella, thinly sliced
• 2 cups marinara sauce, warmed
• Special equipment: a cake tin with a hole in the middle (25 cm)

Preparation:

1. Preheat oven to 200°C.
2. Bring a large pot of salted water to a boil. Cook the noodles until tender but still firm to the touch, about 3 minutes less than the package directions. Drain, but do not rinse. The starch coating will help the lasagna stick to the sides of the pan. Place the noodles on a baking sheet. Cut 4 noodles crosswise into thirds.
3. Mix in a small bowl breadcrumbs With 2 tablespoons of Parmesan cheese. Spray a muffin tin with cooking spray. Sprinkle with the Parmesan breadcrumbs and shake off any excess.
4. Combine garlic, carrot, celery and onion in a food processor and process until it forms a paste.
5. In a large skillet, heat 1 tablespoon olive oil over medium heat. Prick each sausage with a fork and cook until golden brown, 5 to 6 minutes; remove and set aside. Add the remaining 1 tablespoon olive oil to the skillet and crumble the ground beef and pork. Cook, breaking up with a wooden spoon, until golden brown, about 4 minutes. Add the vegetable paste from the food processor. Cook, stirring occasionally, until dry, about 3 minutes.
6. Clear a small space in the center of the skillet and add the tomato paste. Cook, stirring, until the tomato paste darkens by one or two shades, about 2 minutes, then stir in the meat. Sprinkle with oregano, red pepper flakes, and 1/2 teaspoon salt. Add the white wine and simmer until reduced by half, about 1 minute. Add 1 cup of water and cook at a low simmer until the sauce thickens, 4-5 minutes.
7. In a medium bowl, combine ricotta, egg, basil, parsley and 1/2 cup Parmesan.
8. Place all the lasagna noodles in the prepared pan, overlapping them slightly. Spoon about half of the meat sauce into the bottom of the pan, over the noodles. Place the sausages in the sauce, pressing down to submerge them about halfway. Top with a third of the mozzarella slices, breaking them to fit. Top with half of the cut noodles and gently press them down.
9. Spread the ricotta mixture over the noodles and top with another third of the mozzarella. Place the remaining sliced ​​noodles on top of the mozzarella and press again. Top with the remaining meat sauce and top with the remaining mozzarella. Fold the overhanging edges of the bottom layer of noodles to enclose the filling and brush with olive oil. Sprinkle with the remaining 1/4 cup Parmesan.
10. Cover the lasagna with foil and bake until the filling is heated through, 30 to 35 minutes. Then remove the foil and bake until the top is golden and crispy, about 30 minutes more. Let the lasagna rest for 45 minutes to 1 hour, then remove from the pan. Run an offset spatula or butter knife around the edges of the pan to ensure the lasagna does not stick. Flip it over and transfer to a serving platter. Place basil sprigs in the center opening. Slice the lasagna with a serrated knife and serve with marinara sauce.