Classic Layered Lasagna

1.Preheat your oven to 375°F (190°C).

2.In a large pot, bring salted water to a boil and cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

3.In a large skillet over medium heat, add the ground beef and Italian sausage. Cook until browned, breaking it up with a spoon as it cooks. Drain excess fat.

4.Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 5 minutes.

5.Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Simmer the sauce for about 20 minutes, stirring occasionally.

6.In a mixing bowl, combine the ricotta cheese, egg, half of the Parmesan cheese, and chopped parsley. Mix until well combined and set aside.

7.In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden to create a roux.

8.Gradually whisk in the milk, stirring constantly until the sauce thickens, about 5-7 minutes. Add nutmeg, salt, and pepper to taste. Remove from heat.

9.In a 9x13 inch baking dish, spread a thin layer of meat sauce on the bottom. Place 3 lasagna noodles on top, followed by half of the ricotta mixture, a third of the mozzarella cheese, and a layer of béchamel sauce.

10.Repeat the layering process: add another layer of meat sauce, 3 noodles, the remaining ricotta mixture, another third of the mozzarella, and béchamel sauce.

11.Top with the final 3 noodles, the remaining meat sauce, the rest of the mozzarella cheese, and the remaining Parmesan cheese.

12.Cover the dish with aluminum foil (to prevent sticking, spray foil with cooking spray) and bake in the preheated oven for 25 minutes.

13.Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

14.Let the lasagna cool for 10-15 minutes before slicing. Garnish with additional parsley if desired.