Ingredients:

  • 1 lb lean ground beef (90/10)
  • 0.5 lb Italian sausage
  • 2 tbsp olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 0.5 cup beef broth
  • 15 oz part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • 0.25 cup fresh parsley, chopped
  • 0.5 tsp nutmeg
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 3 cups whole milk, warmed
  • 0.25 tsp salt
  • 12-15 lasagna noodles
  • 3 cups shredded low-moisture mozzarella cheese
  • 0.5 cup grated Parmesan cheese

Instructions:

  1. Brown the ground beef and sausage in a skillet over medium-high heat until no longer pink; drain excess fat.
  2. Add diced onion and minced garlic to the skillet and sauté until translucent.
  3. Stir in tomato paste, crushed tomatoes, dried oregano, and beef broth.
  4. Lower heat and simmer the meat sauce for 45-60 minutes until thick and concentrated.
  5. In a saucepan, melt butter and whisk in flour for 2 minutes to create a blond roux.
  6. Slowly whisk in warmed milk, stirring constantly until the bechamel sauce thickens.
  7. In a mixing bowl, combine part-skim ricotta, beaten egg, chopped parsley, and nutmeg.
  8. Assemble the lasagna by layering meat sauce, noodles, ricotta mixture, bechamel, and mozzarella.
  9. Top with remaining mozzarella and Parmesan cheese.
  10. Bake in a 9x13 inch dish until bubbling and golden.
  11. Allow the lasagna to rest for 15 minutes before slicing to ensure structural integrity.