Classic Meat Lasagna

Prepare the Meat Sauce

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute more until fragrant.
3. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off excess fat.
4. Stir in crushed tomatoes, tomato paste, oregano, salt, and pepper. Bring to a simmer, then reduce heat and cook for at least 20 minutes, stirring occasionally.

Prepare the Béchamel Sauce

1. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
2. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
3. Remove from heat. Stir in nutmeg, salt, and pepper.

Assemble the Lasagna

1. Preheat your oven to 180°C (350°F).
2. Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish.
3. Arrange a layer of lasagna noodles over the sauce.
4. Spread one-third of the béchamel sauce over the noodles, followed by one-third of the remaining meat sauce.
5. Sprinkle with some Parmesan and Mozzarella cheese.
6. Repeat layers: noodles, béchamel, meat sauce, and cheese. Finish with a final layer of noodles topped with the remaining béchamel and meat sauce, and generously sprinkle with the remaining cheeses.

Bake the Lasagna

1. Cover the baking dish with aluminum foil.
2. Bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, or until golden brown and bubbly.
3. Let the lasagna rest for 10 minutes before slicing and serving.