Preparation Steps

• Make the Meat Sauce: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and Italian sausage, breaking it up with a spoon, and cook until browned. Drain off excess grease.
• Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
• Pour in the crushed tomatoes, tomato paste, and beef broth. Stir in oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally.
• Make the Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to make a roux.
• Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue to cook, stirring frequently, until the sauce has thickened enough to coat the back of a spoon, about 5-8 minutes. Stir in salt and nutmeg.
• Prepare Ricotta Mixture: In a medium bowl, combine ricotta cheese, egg, and grated Parmesan cheese. Mix well.
• Assemble the Lasagna: Preheat oven to 375°F (190°C). If using boilable noodles, cook according to package directions. Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish.
• Layer with lasagna noodles, followed by a layer of the ricotta mixture, then a layer of mozzarella cheese, and finally a layer of meat sauce. Repeat layers until all ingredients are used, ending with a layer of meat sauce on top.
• Pour the béchamel sauce evenly over the top layer of meat sauce. Sprinkle with the remaining mozzarella cheese.
• Bake for 25-30 minutes, or until the lasagna is bubbly and the cheese is golden brown. Let stand for 10-15 minutes before slicing and serving.