Ingredients:

  • 1 lb (450g) ground beef or Italian sausage
  • 1 (14 oz/400g) can of crushed tomatoes
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5g) dried oregano
  • 1 teaspoon (5g) dried basil
  • Salt and pepper to taste
  • 4 tablespoons (56g) unsalted butter
  • ¼ cup (30g) all-purpose flour
  • 3 cups (720ml) milk, warmed
  • ¼ teaspoon (1g) nutmeg (optional)
  • 9-12 lasagna noodles (preferably no-boil or parboiled)
  • 2 cups (200g) shredded mozzarella cheese
  • 1 cup (100g) grated Parmesan cheese
  • Fresh basil leaves for garnish (optional)

Instructions:

  1. Heat olive oil in a skillet over medium heat. Sauté onions until translucent, then add garlic and cook for another minute.
  2. Add ground meat; cook until browned and crumbly. Stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 20 minutes.
  3. In a separate saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking for 1-2 minutes until lightly golden.
  4. Gradually whisk in warmed milk and simmer until thickened. Season with nutmeg, salt, and pepper.
  5. Preheat the oven to 375°F (190°C). Spread a layer of meat sauce on the bottom of the baking dish. Layer noodles over the sauce.
  6. Add a layer of béchamel sauce and sprinkle with mozzarella and Parmesan. Repeat layering until all ingredients are used, finishing with béchamel and cheeses on top.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes until golden and bubbling. Let it rest for 10-15 minutes before serving.