Make the mushroom ragù: Heat 3 tbsp olive oil in a huge skillet or Dutch oven over high heat. Add mushrooms in batches (don’t crowd!) and cook 6–8 minutes per batch until deeply golden. Remove to a bowl.

Lower heat to medium, add onion with a pinch of salt, and sauté 5 minutes. Add garlic and tomato paste; cook 2 minutes until brick-red.

Pour in red wine, scrape the bottom like you mean it, and let it reduce almost completely (3–4 min). Add crushed tomatoes, thyme, oregano, red pepper flakes, and the cooked mushrooms. Simmer 15 minutes until thick and rich. Taste — it should be intensely mushroomy.

While sauce simmers, mix the ricotta filling: stir ricotta, eggs, 1 cup Parmesan, parsley, nutmeg, salt, and pepper until silky. Set aside.

Preheat oven to 375°F (190°C). Grab a deep 9×13-inch baking dish (lasagna pans are perfect). Spread 1 cup mushroom ragù on the bottom.

Layer 1: Lay 4–5 no-boil noodles (overlap slightly). Spread half the ricotta mixture, sprinkle 1½ cups mozzarella, and spoon 1½ cups ragù over.

Layer 2: Another 4–5 noodles, remaining ricotta, 1½ cups mozzarella, and another 1½ cups ragù.

Final Layer: Last 4–5 noodles, remaining ragù (make sure noodles are fully covered), then blanket with remaining mozzarella and 1½ cups Parmesan.

Cover tightly with foil (spray foil with oil so cheese doesn’t stick). Bake 45 minutes. Remove foil and bake another 20–25 minutes until golden and bubbling at the edges. If you want extra color, broil 2–3 minutes (watch closely!).

Rest at least 20 minutes (30 is better) — this is the hardest but most important step. Cut into squares, scoop with a spatula, and serve with extra Parmesan and red pepper flakes. Prepare for silence followed by marriage proposals.