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.
The lasagna was okay. It took a while to make, and I had a bit of trouble with the layers. The taste was decent, but I have had better.
Wow! This lasagna is amazing. The flavors are perfect, and the texture is delightful. This recipe is a keeper!
Perfect lasagna! Everything about it was great, from the sauce to the cheese. One of the best lasagna recipes I have ever tried.
The lasagna was a bit dry, and the sauce was too watery. I'm not sure what went wrong, as I followed the recipe exactly. Disappointing.
This recipe is a winner! It's a classic for a reason. The lasagna was a hit with the whole family. The leftovers were also great!
