Ingredients:

  • 1 pound (450 g) ground beef (80% lean)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (28 ounces or 800 g) crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 1/4 cup (30 g) all-purpose flour
  • 2 cups (480 mL) whole milk
  • Salt, to taste
  • Freshly grated nutmeg (optional)
  • 9-12 lasagna noodles (depending on size of dish)
  • 2 cups (200 g) shredded mozzarella cheese
  • 1 cup (100 g) grated Parmesan cheese
  • Fresh herbs for garnish (optional)

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add diced onion and sauté until translucent.
  2. Stir in minced garlic and cook for 1 minute.
  3. Add ground beef, cooking until browned; drain excess fat.
  4. Mix in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper; simmer for 20 minutes.
  5. In a saucepan, melt butter over medium heat.
  6. Whisk in flour and cook for 1-2 minutes (do not brown).
  7. Gradually whisk in milk, cooking until thickened, about 5-7 minutes.
  8. Season with salt and nutmeg (if using).
  9. Boil water in a large pot; cook noodles according to package instructions.
  10. Drain and lay noodles flat on a clean surface.
  11. Preheat the oven to 375°F (190°C). Spread a thin layer of meat sauce at the bottom of the baking dish.
  12. Layer noodles, followed by meat sauce, béchamel sauce, mozzarella, and Parmesan. Repeat layering, finishing with béchamel and mozzarella on top.
  13. Cover the dish with aluminum foil and bake for 25 minutes.
  14. Remove foil and bake for an additional 15-20 minutes until bubbly and golden brown.
  15. Let it cool for 10 minutes before slicing.