Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 pound ground beef
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 1 teaspoon nutmeg
  • Salt to taste
  • 9-12 lasagna noodles
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

Instructions:

  1. Heat olive oil in a skillet over medium heat.
  2. Sauté onion and garlic until softened.
  3. Add ground beef and cook until browned.
  4. Stir in crushed tomatoes, tomato paste, oregano, salt, and pepper. Simmer for 20 minutes.
  5. In a saucepan, melt butter over medium heat.
  6. Whisk in flour to create a roux and cook for 2 minutes.
  7. Gradually whisk in milk and bring to a simmer until thickened.
  8. Season with nutmeg and salt.
  9. If using dry lasagna noodles, cook according to package instructions and drain.
  10. Spread a thin layer of meat sauce in the bottom of the baking dish.
  11. Layer noodles over the sauce, followed by meat sauce, béchamel, mozzarella, and Parmesan cheese. Repeat layers.
  12. Cover with foil and bake in a preheated 375°F (190°C) oven for 30 minutes.
  13. Remove foil and bake for an additional 15-20 minutes until golden and bubbly.
  14. Let sit for 15 minutes before slicing and serve warm.