Ingredients:

  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 blend recommended)
  • 1/2 pound Italian sausage, casings removed
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup dry red wine (optional)
  • 1/4 cup beef broth
  • 1 teaspoon granulated sugar
  • Salt and freshly ground black pepper to taste
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 4 cups whole milk, warmed
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground white pepper to taste
  • 1 pound lasagna noodles (oven-ready/no-boil preferred, or regular)
  • 15 ounces whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1 pound shredded mozzarella cheese

Instructions:

  1. Prepare the Ragu: Brown ground beef and sausage. Drain excess fat. Add onion and garlic, sauté until softened. Stir in oregano, basil, and red pepper flakes. Add crushed tomatoes, tomato sauce, red wine (if using), beef broth, and sugar. Simmer for at least 30 minutes, stirring occasionally. Season with salt and pepper.
  2. Prepare the Béchamel: Melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in warmed milk until smooth. Bring to a simmer, whisking constantly, until thickened (about 5-7 minutes). Remove from heat and stir in nutmeg, salt, and white pepper.
  3. Prepare the Ricotta Mixture: In a bowl, combine ricotta cheese, egg, and Parmesan cheese. Mix well.
  4. Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of ragu in the bottom of the baking dish. Layer lasagna noodles, followed by ricotta mixture, ragu, béchamel, and mozzarella cheese. Repeat layers, ending with a top layer of noodles, béchamel, mozzarella, and Parmesan cheese.
  5. Bake the Lasagna: Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
  6. Rest the Lasagna: Let the lasagna rest for at least 15 minutes before slicing and serving. This allows the layers to set and makes for easier serving.