Classic Beef Lasagna

Meat Sauce In a large skillet, brown the ground beef over medium heat until no longer pink. Add the onion and garlic, and saut\u00e9 until softened.

2.Stir in the crushed tomatoes, beef broth, basil, oregano, salt, and pepper. Simmer for 20 minutes, stirring occasionally. Set aside.

Bechamel Sauce In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until golden. Gradually whisk in the milk until smooth. Season with nutmeg, salt, and pepper. Cook, stirring constantly, until thickened.

4.Preheat the oven to 375\u00b0F (190\u00b0C). Spread a thin layer of meat sauce in the bottom of a greased 9x13-inch baking dish. Place 4 uncooked lasagna noodles over the sauce. Spread 1/3 of the ricotta cheese over the noodles, followed by 1/3 of the bechamel sauce and 1/3 of the mozzarella cheese.

5.Repeat the layers two more times, and top with the grated Parmesan cheese. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until bubbly and golden.

6.Let the lasagna stand for 10 minutes before serving. Garnish with fresh parsley and serve hot.