Classic Beef Lasagna

• Ground beef1 lb
• Onion1 medium
• Garlic3 cloves
• Crushed tomatoes28 oz can
• Tomato paste6 oz can
• Dried oregano1 tsp
• Dried basil1 tsp
• Saltto taste
• Black pepperto taste
• Lasagna noodles9-12 sheets
• Butter4 tbsp
• All-purpose flour4 tbsp
• Milk3 cups
• Nutmeg1/4 tsp
• Ricotta cheese15 oz
• Parmesan cheese, grated1 cup
• Mozzarella cheese, shredded2 cups
• Fresh parsley, choppedfor garnish

Steps

1. 1

   Prepare the meat sauce: In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain excess fat. Add chopped onion and minced garlic, sauté until softened. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for at least 30 minutes, stirring occasionally.

2. 2

   Cook lasagna noodles according to package directions. Drain and rinse with cold water to prevent sticking. Alternatively, use no-boil noodles.

3. 3

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

4. 4

   Assemble the lasagna: Spread a thin layer of meat sauce in the bottom of a 9x13 inch baking dish. Arrange a layer of lasagna noodles over the sauce. Spread half of the ricotta cheese mixture (if using, otherwise skip this step and use more béchamel), then one-third of the meat sauce, one-third of the béchamel sauce, and one-third of the mozzarella cheese. Repeat layers twice more, ending with a layer of béchamel and mozzarella cheese.

5. 5

   Bake: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove foil and bake for another 20-25 minutes, or until bubbly and golden brown.

6. 6

   Rest and serve: Let the lasagna rest for 10-15 minutes before slicing and serving. Garnish with fresh parsley.

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