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.
Best lasagna I've ever made! The cheese on top was perfectly melted and bubbly. The flavors were so well-balanced. Thank you for sharing this recipe!
This lasagna was absolutely divine! The meat sauce was perfectly seasoned, and the béchamel sauce added a wonderful creaminess. My family devoured it. Will definitely make this again!
Easy to follow instructions and the result was delicious. I added a touch of red pepper flakes for a little kick. Great recipe!
Absolutely delicious! The lasagna was rich, flavorful, and so comforting. The perfect meal for a cold evening. Highly recommend!
A really good recipe. The béchamel sauce was outstanding. The lasagna was rich and flavorful. I would make this again for a special occasion.
