Cheesy Meaty Lasagna

Ingredients

• 1 pound ground beef, preferably not lean
• 2 tablespoons extra-virgin olive oil, plus more for greasing
• 3 ounces pancetta or bacon, cut into 1/8” pieces
• 1 large celery stalk, cut into 1/8” pieces
• 1 medium yellow onion, cut into 1/8” pieces
• 1 large carrot, cut into 1/8” pieces
• 8 garlic cloves, finely grated, divided
• 2 dried bay leaves
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon red pepper flakes
• 1/8 teaspoon freshly ground nutmeg
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup double-concentrated tomato paste
• 1 cup dry white wine
• 2 (28-ounce) cans whole peeled tomatoes, preferably San Marzano
• 3 large sprigs basil
• 1 large Parmesan rind
• 1 pound dried lasagna noodles (I prefer the wide and short noodles)
• 2 cups whole-milk ricotta
• 1 1/4 cups grated Parmesan, plus more for serving, divided
• 8 ounces whole-milk mozzarella, grated on the large holes of a box grater (about 2 cups grated)

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