Prepare the meat sauce: In a large pot, brown ground beef over medium-high heat. Drain any excess fat. Add chopped onions and garlic and cook until softened. Stir in tomato paste, crushed tomatoes, Italian seasoning, 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 to create a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens. Remove from heat and stir in grated Parmesan cheese, salt, and nutmeg.
Cook the lasagna noodles: Boil 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, béchamel sauce, and mozzarella cheese. Repeat layers, ending with a layer of meat sauce and mozzarella cheese on top.
Bake the lasagna: Cover the baking dish with aluminum 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. This allows the layers to set and makes it easier to slice.
Garnish with fresh basil (optional) and serve hot.
It was a good basic lasagna. I might try experimenting with different types of pasta.
Great recipe! I added some mushrooms to the meat sauce, and it was fantastic. The lasagna cooked perfectly, and the cheese was bubbly and golden.
Very satisfying. I had to bake it for longer than suggested, but the result was amazing. I used a blend of mozzarella and provolone.
The lasagna turned out a bit dry. I suspect I overbaked it, or the sauce wasn't enough.
Easy to follow and the result was fantastic. I used a slightly different cheese blend, and it worked really well. Will definitely make it again.
