In a large pot or Dutch oven, brown ground beef and Italian sausage over medium-high heat. Drain off any excess fat. Add chopped onions and garlic and cook until softened, about 5 minutes.
Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Bring to a simmer, then reduce heat and cook for at least 30 minutes, or up to 1 hour, stirring occasionally.
While the sauce simmers, prepare the béchamel sauce. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, until smooth. Gradually whisk in milk until there are no lumps. Bring to a simmer, stirring constantly, until the sauce thickens, about 5-7 minutes. Remove from heat and stir in salt, pepper, and nutmeg.
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Spread a thin layer of meat sauce on the bottom of the baking dish. Arrange a layer of lasagna noodles over the sauce, overlapping as needed. Spread half of the ricotta cheese over the noodles, followed by a layer of meat sauce, a layer of béchamel sauce, and a sprinkle of mozzarella cheese.
Repeat layers: noodles, remaining ricotta cheese, meat sauce, béchamel sauce, and mozzarella cheese. Top with a final layer of noodles, meat sauce, béchamel sauce, and a generous amount of mozzarella and parmesan cheese.
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 golden brown. Let the lasagna rest for at least 15 minutes before cutting and serving.
It was good, but a little time-consuming. The flavor was good, but not quite as rich as I expected. I followed the recipe exactly.
Amazing! This is the ultimate comfort food. The flavors are incredible, and the texture is perfect. Highly recommend this recipe!
It was okay. The meat sauce was a bit too acidic for my taste. I might try adding a touch of sugar next time to balance it out. The cheese was great though.
