Directions:
For the Meat Sauce: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until softened, about 2-3 minutes.
Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat.
Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer the sauce for 15-20 minutes, allowing the flavors to meld.
For the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
Gradually whisk in the milk, ensuring no lumps form. Cook, stirring frequently, until the sauce thickens, about 5-7 minutes.
Stir in the nutmeg (if using), Parmesan cheese, salt, and pepper. Remove from heat and set aside.
To Assemble: Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom.
Layer 3-4 lasagna noodles on top, followed by a portion of the meat sauce, béchamel sauce, and shredded mozzarella cheese.
Repeat the layers until all ingredients are used, ending with a layer of béchamel sauce and mozzarella on top. Sprinkle with grated Parmesan cheese.
Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley and serve.
Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Kcal: 600 kcal per serving
Servings: 6 Enjoy!
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