Prepare the Meat Sauce: In a large pot, brown ground beef and Italian sausage over medium heat. Drain excess grease. Add chopped onions, garlic, and bell peppers. Cook until softened. Stir in tomato paste, crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Simmer for at least 30 minutes, stirring occasionally.
Make the Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk until smooth. Cook, stirring constantly, until the sauce thickens. Remove from heat and stir in nutmeg, salt, and pepper. Mix in ricotta cheese.
Cook the Pasta: Cook 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, meat sauce, béchamel sauce, and mozzarella cheese. Repeat layers, ending with a layer of béchamel sauce and mozzarella cheese on top.
Bake: Cover the baking dish with 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: Let the lasagna rest for 10-15 minutes before slicing and serving.
Serve: Garnish with fresh parsley, if desired. Serve hot with a side salad and garlic bread.
This lasagna is a winner! Everyone loved it. The meat sauce was particularly flavorful.
Really good lasagna! I added a little extra garlic to the meat sauce, which I enjoyed. Will be making this again for sure.
I found the lasagna a bit bland. I probably needed to use more herbs and spices in the meat sauce. The béchamel also separated a little. Not sure what went wrong.
This lasagna is absolutely perfect! The flavors were amazing and it was a big hit with everyone. Highly recommended recipe!
Nice lasagna! I added a little extra oregano to the meat sauce. It was great!
