Hearty Meat Lasagna

Ingredients

Bechamel Sauce:

• 4 tablespoons Butter
• 4 tablespoons Flour
• 2 1/2 cups Whole Milk
• 1 teaspoon Kosher Salt, to taste
• 1/4 teaspoon Pepper, to taste
• 1/4 teaspoon Nutmeg

Lasagna Ingredients:

• 1 box Oven Ready Lasagna Noodles, or 12 cooked lasagna noodles
• 1 1/2 cups Fresh Parmesan
• 2 1/2 cups Mozzarella Cheese, shredded

Instructions

For the Meat Sauce:

Prepare the bolognese sauce as instructed and set aside.

For the Bechamel Sauce:

1. Melt the butter in a saucepan over medium heat.
2. Sprinkle in the flour while whisking continuously until the flour paste cooks and bubbles.
3. Slowly pour in the milk while whisking continuously. Bring the mixture to a boil, then reduce to a steady simmer on medium-low heat to thicken.
4. Add salt, pepper, and nutmeg. Cook, stirring, for an additional 2–3 minutes. Remove from heat and set aside.

For the Lasagna:

1. Preheat the oven to 375°F (190°C).
2. Pulse the parmesan in a blender or food processor until you have 1 1/2 cups. Set aside 1/4 cup for topping.
3. Cover the bottom of a 9×13-inch baking dish with 1 cup of the meat sauce, avoiding large meat chunks.
4. Arrange 3 noodles on the bottom of the dish, two vertically and one horizontally at the end.
5. Spoon 1 1/4 cups of meat sauce evenly over the noodles, followed by 1/4 of the bechamel sauce. Use an angled cake knife or spoon to spread the sauces evenly.
6. Top with a heaping 1/3 cup of fresh parmesan. Repeat the layers 4 times.
7. On the top layer, add sauce, bechamel, smooth everything out, and sprinkle with mozzarella.
8. Spray foil with nonstick spray, cover the lasagna, and bake for 25 minutes. Then, remove the foil and continue baking.