Classic Italian Lasagna with Rich Meat Sauce and Creamy Béchamel

1.Preheat your oven to 375°F (190°C).

2.In a large skillet over medium heat, add the ground beef and Italian sausage. Cook until browned, breaking it apart with a spoon, about 5-7 minutes.

3.Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.

4.Stir in the crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Reduce heat to low and let the sauce simmer for about 20 minutes, stirring occasionally.

5.While the sauce is simmering, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

6.In a mixing bowl, combine the ricotta cheese, egg, salt, and pepper. Mix until smooth and well combined.

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

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

9.In a large baking dish, spread a thin layer of meat sauce on the bottom. Place 3 lasagna noodles on top, followed by a layer of the ricotta mixture, a layer of béchamel sauce, and a layer of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of meat sauce and a generous topping of mozzarella and Parmesan cheese.

10.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.

11.Let the lasagna rest for 10-15 minutes before slicing. Serve warm.