Ingredients:

  • 1 lb ground beef
  • 1 lb Italian sausage
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 28 oz can San Marzano tomatoes
  • 2 tbsp tomato paste
  • 1 cup red wine
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups whole milk
  • 1/4 tsp grated nutmeg
  • 12 lasagna noodles
  • 15 oz ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Cook the ground beef and sausage in a large pot over medium heat until browned (about 8 minutes). Drain excess fat and add onions, sautéing until translucent.
  2. Stir in garlic, San Marzano tomatoes, tomato paste, and seasonings. Simmer for 20 minutes.
  3. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
  4. Gradually pour in whole milk, whisking constantly until thickened. Stir in nutmeg and salt, then remove from heat.
  5. Cook lasagna noodles in boiling salty water for 8-10 minutes until al dente. Drain and lay flat on parchment paper.
  6. Spread a thin layer of meat sauce at the bottom of a 9x13 inch baking dish. Layer noodles, béchamel, ricotta, mozzarella, and meat sauce. Repeat, finishing with béchamel and Parmesan cheese on top.
  7. Preheat oven to 375°F (190°C). Bake covered with foil for 25 minutes, then remove foil and bake for another 20 minutes until golden.
  8. Let the lasagna rest for 15 minutes before slicing to ensure neat portions.