Classic Baked Lasagna

Ingredients:

For the Meat Sauce:

• 1 lb (500g) ground beef or Italian sausage
• 1 medium onion (finely chopped)
• 3 garlic cloves (minced)
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon chili flakes (optional)
• Salt and pepper to taste

For the Ricotta Mixture:

• 1 1/2 cups ricotta cheese
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

Additional Ingredients:

• 12 lasagna sheets (no-boil or pre-cooked)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley (chopped, for garnish)

For the Béchamel Sauce (optional but adds creaminess):

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• Salt, pepper, and a pinch of nutmeg

Instructions:

1. Prepare the Meat Sauce:
   • Heat a large skillet over medium heat and cook the ground beef or sausage until browned. Drain any excess fat.
   • Add chopped onion and garlic, and sauté until fragrant.
   • Stir in the crushed tomatoes, tomato paste, basil, oregano, chili flakes, salt, and pepper. Let it simmer for 15-20 minutes, stirring occasionally.
2. Prepare the Ricotta Mixture:
   • In a bowl, mix ricotta cheese, egg, Parmesan cheese, nutmeg, salt, and pepper. Set aside.
3. Prepare the Béchamel Sauce (optional):
   • Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
   • Gradually add milk while whisking constantly to avoid lumps. Cook until the sauce thickens. Season with salt, pepper, and nutmeg.
4. Assemble the Lasagna:
   • Preheat your oven to 375°F (190°C).
   • Spread a thin layer of meat sauce at the bottom of a 9×13-inch baking dish.
   • Add a layer of lasagna sheets.
   • Spread a layer of the ricotta mixture, followed by a layer of meat sauce. If using béchamel, drizzle some over the meat sauce.
   • Sprinkle a layer of shredded mozzarella and a bit of Parmesan cheese.
   • Repeat the layers until you’ve used up the ingredients, ending with a generous layer of cheese on top.
5. Bake:
   • Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is golden and bubbly.
6. Garnish and Serve:
   • Let the lasagna cool for 10-15 minutes before slicing. Garnish with chopped parsley and serve warm.

Enjoy your rich, cheesy, and hearty lasagna! Let me know if you’d like variations or alternative suggestions.