Ingredients
• 9-12 lasagna noodles
• 1 lb mozzarella cheese
• 8 oz Parmesan cheese
Sauce
• ½ lb ground beef
• ½ lb Italian sausage
• 1 tbsp olive oil
• 4 cloves garlic (minced)
• ½ onion (chopped)
• 28 oz canned crushed tomatoes
• 8 oz tomato sauce
• 2 tbsp tomato paste
• 1 tbsp Italian seasoning
• Fresh basil
• Salt and pepper
White (Béchamel) Sauce:
• 4 tbsp butter
• ¼ cup flour
• 2 ½ cups milk
• Salt and pepper
Start by browning the ground beef and sausage in a skillet, breaking
it into small pieces and draining excess grease. Set aside. In the
same pan, sauté garlic and onion in olive oil until softened. Add
canned tomatoes, tomato sauce and tomato paste. Season with
Italian seasoning, salt, and pepper. Then stir in the cooked meat and
fresh basil and simmer for 20–30 minutes. Meanwhile, cook lasagna
noodles according to the box instructions until slightly al dente.
Next prepare the béchamel sauce by melting butter in a pot, once
melted add flour and whisk for a minute. Then, gradually and slowly
whisk in the milk and stir frequently for 7-8 minutes and cook until
thickened and smooth, seasoning with salt and pepper. Preheat
oven to 350°F. In a greased 9×13 dish, add a bottom layer of sauce,
and then layer in the following order: Noodles, sauce, cheese.
Repeat for three total layers, ending with sauce and cheese on top.
Bake uncovered for about 40–50 minutes until bubbly and golden.
Let the lasagna rest 15–20 minutes before slicing and serving. For a
deeper flavor, you can make this 24 hours in advance to allow the
flavors to combine before baking.