Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (approx. 1 cup, 150g)
  • 2 cloves garlic, minced
  • 1 pound ground beef (450g)
  • 1/2 pound ground Italian sausage (225g), sweet or hot, casings removed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (28 ounce) can crushed tomatoes (800g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 (6 ounce) can tomato paste (170g)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh parsley (15g)
  • 1/2 cup (1 stick) unsalted butter (115g)
  • 1/2 cup all-purpose flour (60g)
  • 4 cups whole milk (950ml)
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 15 ounces ricotta cheese (425g), whole milk or part-skim
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese (30g)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 pound lasagna noodles (450g), oven-ready or regular (if regular, cook according to package directions)
  • 3 cups shredded mozzarella cheese (300g)

Instructions:

  1. Sauté onion and garlic in olive oil until softened. Add ground beef and sausage; cook, breaking up the meat, until browned. Drain excess grease.
  2. Stir in oregano, basil, red pepper flakes (if using), crushed tomatoes, tomato sauce, tomato paste, salt, and pepper. Bring to a simmer, reduce heat, and cook, uncovered, for at least 30 minutes, or up to 1 hour, stirring occasionally. Stir in parsley in the last 15 minutes of cooking.
  3. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, creating a roux. Gradually whisk in milk, a little at a time, ensuring no lumps form. Bring to a simmer, whisking constantly, until the sauce thickens. Remove from heat and stir in nutmeg, salt, and white pepper.
  4. In a bowl, combine ricotta cheese, egg, Parmesan cheese, salt, and pepper. Mix well.
  5. Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce in the bottom of the baking dish. Top with a layer of lasagna noodles (overlapping if necessary). Spread half of the ricotta cheese mixture over the noodles. Pour one-third of the béchamel sauce over the ricotta. Sprinkle with one-third of the mozzarella cheese. Repeat layers: meat sauce, noodles, remaining ricotta, half of the remaining béchamel, and one-third of the mozzarella. Top with the final layer of noodles, remaining meat sauce, remaining béchamel, and remaining mozzarella cheese.
  6. Cover the baking dish with foil. Bake for 25 minutes. Remove the foil and bake for another 25 minutes, or until the cheese is melted and bubbly and the lasagna is heated through. The internal temperature should reach 165°F (74°C). Let the lasagna rest for 10-15 minutes before cutting and serving. This helps it hold its shape.