Lasagna with Béchamel

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to the package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
4. Add ground beef and pork to the skillet. Cook until browned, breaking up the meat with a spatula, about 10 minutes.
5. Stir in crushed tomatoes, tomato paste, dried basil, and dried oregano. Season with salt and pepper. Let the sauce simmer for 15 minutes, stirring occasionally.
6. In a medium saucepan, melt butter over medium heat. Add flour and whisk continuously for about 2 minutes to form a roux.
7. Gradually pour in milk, whisking constantly until the mixture is smooth and thickened. Add a pinch of nutmeg and season with salt and pepper.
8. Spread a thin layer of meat sauce over the bottom of a 9×13 inch baking dish. Place three lasagna noodles on top.
9. Spread a third of the béchamel sauce over the noodles. Sprinkle with some mozzarella cheese.
10. Add another layer of meat sauce, followed by another three noodles. Repeat layers twice more, ending with béchamel sauce and mozzarella on top.
11. Sprinkle the Parmesan cheese evenly over the top layer.
12. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 25 minutes, or until the cheese is bubbly and golden.
13. Allow the lasagna to rest for 10 minutes before serving. This helps the layers set and makes serving easier.