Classic Beef Lasagna

Directions

• Make the Meat Sauce:
• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
• Add the ground beef and cook until browned, breaking it up with a spoon. Drain off any excess fat.
• Stir in the crushed tomatoes, tomato paste, oregano, and basil. Season with salt and pepper.
• Bring to a simmer, then reduce the heat and let it cook for at least 30 minutes, or until the sauce has thickened.
• Make the Béchamel Sauce:
• While the meat sauce is simmering, melt the butter in a separate saucepan over medium heat. Whisk in the flour and cook for 1 minute to create a roux.
• Gradually whisk in the milk, a little at a time, until the sauce is smooth and creamy.
• Bring the sauce to a gentle simmer and cook for 5-7 minutes, or until it has thickened enough to coat the back of a spoon.
• Remove from the heat and stir in the nutmeg, salt, and white pepper.
• Assemble the Lasagna:
• Preheat your oven to 180°C (350°F).
• Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish.
• Arrange a layer of lasagna sheets on top of the sauce.
• Spread a layer of béchamel sauce over the lasagna sheets, followed by a layer of meat sauce. Sprinkle with a handful of mozzarella and Parmesan cheese.
• Repeat the layers until you have used all of your ingredients, finishing with a layer of béchamel sauce and a generous sprinkling of mozzarella and Parmesan cheese.
• Bake and Serve:
• Cover the baking dish with foil and bake for 45 minutes.
• Remove the foil and bake for another 15-20 minutes, or until the cheese is golden and bubbly.
• Let the lasagna rest for 10-15 minutes before slicing and serving. This will help it hold its shape.