Preheat oven to 375°F (190°C). In a large pot, cook lasagna noodles according to package directions. Drain and set aside.
In a large skillet, brown ground beef over medium heat. Drain excess fat. Add chopped onion and garlic, cook until softened.
Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 15 minutes, stirring occasionally.
In a separate saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually add milk, whisking constantly until thickened. Stir in nutmeg, salt, and pepper. Remove from heat.
In a bowl, combine ricotta cheese, egg, and Parmesan cheese.
Spread a thin layer of meat sauce in the bottom of a 9x13 inch baking dish. Layer noodles, ricotta mixture, meat sauce, and béchamel sauce. Repeat layers, ending with béchamel sauce.
Sprinkle mozzarella cheese over the top. Bake for 25-30 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.
It was good, but nothing particularly special. The sauce tasted a bit bland, even though I followed the recipe. I might try adding some garlic and herbs next time.
This lasagna is a labor of love, but it's worth every minute. The aroma while it was baking was heavenly, and the taste did not disappoint. Highly recommended!
The lasagna was a bit too cheesy for my taste, but the meat sauce was flavorful. I might reduce the amount of cheese next time and see if I like it better.
Really enjoyed this lasagna. It was a bit time-consuming, but worth it. The creamy béchamel was the highlight. I would recommend this recipe.
Pretty good lasagna. It took longer than I expected to make, but the taste was okay. Nothing mind-blowing, but a decent meal.
