Prepare the meat sauce: In a large pot, brown ground beef and Italian sausage over medium-high heat. Drain excess fat. Add chopped onions, garlic, and bell peppers; cook until softened. Stir in tomato paste, crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Simmer for at least 30 minutes, stirring occasionally.
Make the béchamel sauce: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, creating a roux. Gradually whisk in warm milk until smooth. Cook, stirring constantly, until the sauce thickens. Remove from heat and stir in grated Parmesan cheese, salt, and nutmeg.
Cook the lasagna noodles: Cook lasagna noodles according to package directions until al dente. 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 in the bottom of a 9x13 inch baking dish. Layer with lasagna noodles, ricotta cheese, mozzarella cheese, and béchamel sauce. Repeat layers until all ingredients are used, ending with a layer of meat sauce, mozzarella, and Parmesan 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.
Garnish with fresh basil leaves, if desired.
It was good, but I felt the sauce could have used a bit more seasoning. The layers were well-constructed, and it looked beautiful after baking.
The lasagna was good, but it took longer to bake than the recipe suggested. I also found the béchamel a little bland. I might try adding more nutmeg next time.
This lasagna is a masterpiece! The aroma while it was baking filled the whole house. My guests were raving about it. Will definitely be making this again and again!
