Prepare the meat sauce: In a large skillet, brown ground beef over medium-high heat. Drain any excess fat. Add diced onions and garlic and cook until softened. Stir in tomato paste, crushed tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Simmer for at least 30 minutes, stirring occasionally.
Make the béchamel sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens. Season with salt, pepper, and nutmeg.
Cook the lasagna noodles: Cook lasagna noodles according to package directions. Drain and rinse with cold water to prevent sticking.
Assemble the lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Layer lasagna noodles over the sauce, overlapping as needed. Spread half of the ricotta cheese over the noodles, followed by a layer of meat sauce and a layer of béchamel sauce. Sprinkle with mozzarella cheese.
Repeat layers: Repeat the layers of noodles, ricotta cheese, meat sauce, béchamel sauce, and mozzarella cheese.
Bake the lasagna: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
Rest and serve: Let the lasagna rest for 10-15 minutes before cutting and serving.
Great recipe! Easy to follow and the lasagna turned out really well. I added some spinach to the meat sauce, which worked perfectly. The only thing I would change is maybe a little more seasoning in the meat sauce.
Absolutely perfect! The recipe is easy to follow, and the results are fantastic. Everyone loved it, and I've already been asked to make it again. The best lasagna I've had in years.
Very good! I added zucchini to the meat sauce as suggested, and it added a nice touch of freshness. The lasagna was creamy and flavorful. Would make it again.
