Classic Homemade Lasagna: Rich Meat Sauce & Creamy Bechamel

In a large pot or skillet, sauté chopped onions, celery, and green onions until softened. Add ground beef and cook, breaking it apart, until browned. Drain excess fat.

Stir in tomato puree, fresh parsley, fresh basil, dried oregano, salt, and pepper to the browned meat. Bring to a simmer and let cook for at least 20 minutes, allowing flavors to meld.

In a medium bowl, combine ricotta cheese, egg, 1 cup of shredded mozzarella, 1/4 cup of grated parmesan, a pinch of fresh parsley, basil, and oregano. Mix well.

For the béchamel sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk until smooth. Cook, stirring constantly, until the sauce thickens. Season with salt, pepper, and nutmeg.

Cook lasagna noodles according to package directions, typically until al dente. If using no-boil noodles, skip this step.

Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce in the bottom of a 9x13 inch baking dish. Layer with cooked noodles, then ricotta mixture, meat sauce, béchamel, and sprinkle with remaining mozzarella and parmesan. Repeat layers until ingredients are used, ending with a layer of béchamel and cheese.

Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 20-25 minutes, or until the top is golden brown and bubbly.

Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and makes for cleaner cuts.