Prepare the meat sauce: In a large pot, brown ground beef and Italian sausage over medium-high heat. Drain any excess fat. Add diced onions, garlic, and carrots, and cook until softened. Stir in crushed tomatoes, tomato paste, 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. Cook, stirring constantly, until the sauce thickens. Season with salt, pepper, and a pinch of 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). In a 9x13 inch baking dish, spread a thin layer of meat sauce. Top with a layer of lasagna noodles, followed by a layer of béchamel sauce, mozzarella cheese, and Parmesan cheese. Repeat layers until all ingredients are used, ending with a layer of 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 slicing and serving. This allows the layers to set and makes it easier to cut.
Just like Nonna used to make! The béchamel sauce was the star of the show - so smooth and decadent. The layering was a bit time-consuming, but totally worth it. Highly recommend!
A decent lasagna. The recipe is pretty basic, which is good for beginners. I found the sauce to be a little too acidic, so I added a teaspoon of sugar to balance it out.
