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 cook until softened. Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, pepper, and a pinch of sugar. Simmer for at least 30 minutes, stirring occasionally.
Make the béchamel sauce: In a saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually add milk, whisking constantly to prevent lumps. Cook until the sauce thickens, then stir in grated Parmesan cheese, nutmeg, salt, and pepper.
Cook the lasagna noodles according to package directions. Drain and set aside.
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the baking dish. Top with a layer of lasagna noodles, followed by ricotta cheese, béchamel sauce, and mozzarella cheese. Repeat layers, ending with a layer of meat sauce, béchamel, and mozzarella cheese on top.
Bake for 30-45 minutes, or until the cheese is melted and bubbly and the lasagna is heated through. Let stand for 10-15 minutes before slicing and serving.
Garnish with fresh basil leaves, if desired. Serve warm with a side salad and garlic bread.
This lasagna is a family favorite now! So easy to make and the result is divine. Everyone loved it!
Really good lasagna! I appreciate the classic approach. I added a bit of garlic powder for extra flavour in the sauce and it turned out amazing!
Absolutely delicious! The béchamel sauce was so creamy, and the meat sauce was perfectly seasoned. My family devoured it. Will definitely be making this again!
The lasagna was decent, nothing to write home about. The béchamel was a little thick and the sauce a tad too sweet for my preference. The pasta was cooked well, though.
It was alright. The flavor was good, but it took a while. Might try to use store-bought sauce next time to save time.
