First Step: Prepare Ingredients and Preheat. Preheat your oven to 375°F (190°C). Prepare all ingredients by finely shredding mozzarella and Parmesan cheeses, dicing or grating the onion, mincing garlic, and washing and chopping the spinach or kale. In a small bowl, lightly beat the egg with ricotta cheese, parsley, Italian seasoning (if using), one minced garlic clove, salt, and pepper. Set this ricotta mixture aside.

Second Step: Cook Meat and Vegetables. Heat olive oil in your dutch oven over medium-high heat. Add ground beef and Italian sausage, letting the meat brown without stirring at first. As it sears, break it up into smaller pieces and cook until fully browned. Use a slotted spoon to transfer the meat to a separate bowl, leaving about 2 tablespoons of fat in the pot. Add the diced onion to the dutch oven and sauté until translucent (about 2-3 minutes). Stir in the minced garlic and cook until fragrant, about 30 seconds.

Third Step: Build the Sauce. Pour in the dry red wine (or water/broth substitute), add crushed red pepper flakes and fennel seeds if using, then season with salt and pepper. Let the mixture reduce slightly for 1-2 minutes, scraping up any browned bits. Stir in marinara sauce, bring to a simmer, and cook on low for 5-20 minutes to deepen flavors. Combine the sauce with the cooked meat in the bowl, mixing thoroughly.

Fourth Step: Assemble the Lasagna. Ladle about 2 cups of the meat sauce into the bottom of the dutch oven to prevent sticking. Layer the no-boil lasagna noodles over the sauce evenly, breaking to fit if necessary. Spread a layer of the meat sauce on the noodles, spoon dollops of the ricotta mixture across the sauce evenly, then sprinkle mozzarella and Parmesan cheeses over the ricotta. Add fresh spinach or kale as desired. Repeat this layering process three more times or until ingredients are used, finishing with a top layer of noodles, sauce, and cheeses.

Fifth Step: Cook and Finish. Cover the dutch oven and cook on low to medium heat on the stovetop or place in the preheated oven for 30-45 minutes until the noodles are tender and the cheese is melted and bubbly. For a golden crust, remove the lid during the last 3-5 minutes and broil, carefully watching to avoid burning.

Final Step: Rest and Serve. Remove the dutch oven from heat and let the lasagna rest covered for 10-15 minutes to set the layers and enhance texture. Garnish with fresh basil or parsley before serving. This recipe adapts well to dietary needs by selecting appropriate cheeses, noodles, and additional vegetables during the layering steps.