Ingredients:

  • 1 pound (454g) ground beef
  • 1/2 pound (227g) Italian sausage (sweet or hot, casings removed)
  • 1 medium onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 (6 ounce/170g) can tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley
  • 15 ounces (425g) ricotta cheese (whole milk or part-skim)
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg (optional)
  • 1/4 cup (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 9 lasagna noodles (oven-ready or regular, pre-cooked according to package directions if using regular)
  • 2 cups (227g) shredded mozzarella cheese

Instructions:

  1. Brown the ground beef and sausage. Drain off any excess grease. Add onion and garlic, and sauté until softened. Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, and pepper. Simmer for at least 30 minutes, stirring occasionally. Stir in the parsley at the end.
  2. In a bowl, combine ricotta cheese, egg, Parmesan cheese, salt, and nutmeg (if using). Mix well.
  3. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, until a smooth paste (roux) forms. Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, whisking constantly, until thickened (about 5-7 minutes). Season with salt and white pepper.
  4. Spread a thin layer of meat sauce in the bottom of the baking dish. Top with three lasagna noodles, overlapping as needed. Spread half of the ricotta cheese mixture over the noodles. Spoon half of the remaining meat sauce over the ricotta. Drizzle one-third of the béchamel sauce over the meat sauce. Sprinkle with one-third of the mozzarella cheese. Repeat layers: noodles, ricotta mixture, meat sauce, béchamel, and mozzarella. Top with the final three noodles, the remaining béchamel sauce, and the remaining mozzarella cheese.
  5. Cover the baking dish with foil. Bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
  6. Let the lasagna rest for at least 15 minutes before slicing and serving. This allows it to set up properly, preventing a messy result.