Step 1 — Sauté the vegetables: Heat a drizzle of olive oil in a large pan over medium-low to medium heat. Add the diced red bell pepper, onion, and carrot and sauté for 5–7 minutes, stirring occasionally, until softened and just starting to turn golden at the edges. (WATCH VIDEO BELOW)
Step 2 — Brown the beef: Add the ground beef straight into the pan with the vegetables, break it up with a wooden spoon, and mix well. Cook for about 10 minutes until fully browned. If a lot of liquid releases from the beef, drain or spoon it out — you don't want a watery bolognese.
Step 3 — Build the bolognese: Pour in the tomato sauce, then stir in the sugar, paprika, garlic powder, and fresh parsley. Let everything simmer together for 5 minutes, then taste and season with salt and pepper. Remove from heat.
Step 4 — Preheat the oven: Set your oven to 375°F (190°C) and let it preheat while you make the cream sauce and get set up for layering.
Step 5 — Make the cream sauce: In a separate saucepan over low heat, melt the butter, then pour in the heavy cream and add the garlic powder, salt, and pepper. Stir and let it simmer gently for about 5 minutes — don't let it boil, just a gentle simmer. It will look thin, and that's completely intentional. It thickens as it bakes!
Step 6 — Layer the lasagna: Grease the bottom of your baking dish with a spoonful of bolognese sauce to prevent sticking. Now start layering — egg lasagna sheets, then bolognese spread evenly, then a drizzle of cream sauce, then a generous handful of mozzarella. Repeat until you've used everything up (3–4 layers depending on your dish). For the very top, lay your final lasagna sheets and pile on as much mozzarella as your heart desires — this is your golden cheese crust moment.
Step 7 — Bake: Stick toothpicks upright across the top of the lasagna, then tent with aluminum foil — the toothpicks keep the foil from touching and ruining your cheese layer. (A lidded baking dish works great here too.) Bake covered at 375°F (190°C) for 30 minutes, then pull off the foil and bake uncovered for another 20 minutes until the top is golden and bubbly.
Step 8 — Rest and serve: Take it out of the oven and let the lasagna rest for 10–15 minutes before slicing — this is the hardest part but so worth it. The layers set, the sauces stop running, and your slices actually hold together. Serve and enjoy!
