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.
This is my new go-to lasagna recipe! Everyone loved it, from the kids to the grandparents. The layers held together perfectly, and the flavors were fantastic.
A solid lasagna recipe. The instructions were easy to follow, and the layers came out beautifully. I might add a bit more seasoning to the meat sauce next time, but overall, a great meal.
Very happy with how this turned out. I used a different type of cheese than the recipe called for, but it still tasted amazing. Would definitely make again.
