Classic Beef Lasagna

• Lasagna noodles12 sheets
• Ground beef1 lb
• Onion1 medium
• Garlic3 cloves
• Crushed tomatoes28 oz can
• Tomato paste6 oz can
• Butter4 tbsp
• All-purpose flour4 tbsp
• Milk3 cups
• Mozzarella cheese, shredded2 cups
• Parmesan cheese, grated1 cup
• Olive oil2 tbsp
• Saltto taste
• Black pepperto taste

Steps

1. 1

   Prepare the meat sauce: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until browned. Drain excess fat. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant. Pour in crushed tomatoes and tomato paste. Season with salt and pepper. Bring to a simmer, then reduce heat and cook for at least 30 minutes, stirring occasionally.

2. 2

   Cook lasagna noodles according to package directions until al dente. Drain and set aside, tossing with a little olive oil to prevent sticking.

3. 3

   Prepare the béchamel sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Season with salt and pepper.

4. 4

   Preheat oven to 375°F (190°C).

5. 5

   Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of cooked lasagna noodles over the sauce. Spread about one-third of the remaining meat sauce over the noodles, followed by one-third of the béchamel sauce, and a sprinkle of mozzarella and Parmesan cheese. Repeat layers twice more, ending with a final layer of béchamel and a generous topping of mozzarella and Parmesan cheese.

6. 6

   Bake for 25-30 minutes, or until the top is golden brown and bubbly. Let stand for 10-15 minutes before slicing and serving.

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