1 pound dried lasagna
Preheat oven to 350 degrees F.
Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.
Coat a large skillet with olive oil. Saute onion, garlic, carrots, celery and basil over medium heat until fragrant and tender, approximately 5 minutes. Add beef and sausage and brown until no longer pink, about 15 minutes. Drain fat into a small container and discard. Stir in the tomatoes. Set aside to cool. In a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs. Add Parmesan and season with salt and pepper and cinnamon.
assemble the lasagna: Coat the bottom of a 13 by 9-inch pan with a ladle full
of tomato sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer
on the sauce. Then, line each end of the pan with a lasagna noodle. This
forms a collar that holds in the corners. Spread 1/2 of the meat mixture over
the pasta. Dollop 1/2 of the ricotta mixture over the meat, spread to the
edges with a spatula. Sprinkle 1/2 of the mozzarella on top of the ricotta.
Top with a ladle full of tomato sauce, spread evenly. Repeat with the next
layer of noodles, meat, cheeses and sauce. Top last layer with noodles,
sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles.
Bake in a preheated 350 degree F oven for 1 hour. Remove from oven. Let
lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut
into 2-inch squares and serve.