1 tablespoon olive oil, plus more for tossing and greasing
2 cloves garlic, 1 thinly sliced and 1 finely grated
Pinch crushed red pepper flakes
One 28-ounce can whole peeled plum tomatoes, crushed by hand
12 ounces ground beef chuck
12 ounces ground pork
1 cup plain dried breadcrumbs
1/2 small yellow onion, grated
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
3 large eggs
2 teaspoons chopped fresh rosemary
Freshly ground black pepper
2 1/4 cups ricotta
2 cups shredded fontina (not aged)
2 cups shredded part-skim mozzarella
1/2 cup grated Parmesan
1/2 cup loosely packed parsley leaves, chopped, plus more for garnish
18 sheets dried lasagna noodles (about 13 ounces)
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