Hearty Italian Meat Lasagna

Ingredients

• 1 pound ground beef (80/20)
• 1 pound Italian sausage (casings removed)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon sugar
• ¼ cup red wine (optional)
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 4 cups whole milk
• ¼ teaspoon nutmeg
• 12 lasagna noodles
• 3 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

Instructions

1. Prepare the Meat Sauce: In a large skillet or saucepan, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, until it becomes translucent. Stir in the minced garlic and cook for an additional minute.
2. Add the ground beef and Italian sausage to the skillet, breaking it apart with a wooden spoon. Cook until the meat is browned, approximately 7-10 minutes. Drain any excess fat.
3. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and sugar. If using red wine, add it now. Bring to a simmer and reduce heat. Allow the sauce to cook for at least 30 minutes.
4. Make the Béchamel Sauce: In another saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes. Gradually add the milk, whisking continuously. Cook until thickened, roughly 5-7 minutes. Season with nutmeg, salt, and pepper.
5. Cook the Lasagna Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente, usually around 8-10 minutes. Drain and lay them flat.
6. Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of meat sauce on the bottom. Layer with noodles, béchamel, mozzarella, and meat sauce. Repeat the layers, finishing with béchamel and remaining cheeses.

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