1 lb ground beef
Extra virgin olive oil
2 Tbsp. butter
1/2 large onion chopped
3-4 garlic cloves (minced)
Kosher salt and fresh ground pepper
1/2 C. flour
3 c. milk (I used 2%, but whole will work well) - set out 15 mins prior to use.
3 c. (about 24 oz) crushed fire roasted tomatoes - I use Muir Glen
15 oz tomato sauce
9-12 pieces lasagna noodles (I use the oven ready NO BOIL, so much easier!)
3 c. Ricotta
16 oz soft mozzerella sliced very thin
1/3 C. shredded parmesan or Asiago
Preheat oven to 350.
Heat a large skillet to med-high and add 1 Tbsp. Olive oil plus butter. Add ground beef; sprinkle with salt and pepper. Add onion and garlic, crumble and brown through. Once beef is browned, sprinkle all over with flour, stirring constantly to form a meaty roux. A little at a time start adding milk, stirring constantly to avoid clumping and make a smooth paste, turn heat down to medium. Add tomato sauce in same fashion. Add crushed tomatos, 2 tsp. dried basil, 1 tsp. dried oregano and pinch nutmeg. Stir well, turn off heat and set Bechamel Meat Sauce aside.
In a medium bowl beat together eggs and ricotta, adding 1 tsp. dried basil and 1/2 tsp. dried oregano.
Rub 9x13 pan with a little olive oil. Spread 1/3 C. bechamel sauce on bottom of pan. Lay 3 pieces of no boil noodles crosswise (leave space in between them, they will expand while cooking). Spread a good layer of Ricotta mixture over noodles, spread a good layer of bechamel sauce over ricotta, top with a layer of mozzeralla slices, repeat 2-3 more times (depending on depth of your pan) using all the remaining ingredients up. After topping with mozzerella slices, sprinkle parmesan (or asiago) over all. Cover with foil and bake 30 minutes. Remove foil and bake 15 more minutes or until bubbly. Remove from oven and let sit 5-10 minutes before serving.
NOTE: For extra yum, try adding chopped fresh spinach or chopped steamed broccoli in between one or more layers!!! :)