Step 1: Prepare the Meat Sauce

Start by preparing the meat sauce, which will form the heart of your lasagna. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Next, add the ground beef and ground pork (if using) to the pot. Cook until the meat is browned and crumbled, about 7-10 minutes. Be sure to break up the meat with a spoon so it cooks evenly. Once the meat is browned, add the crushed tomatoes and tomato paste, stirring to combine.

Pour in the red wine (if using) and bring the sauce to a simmer. Stir in the oregano, basil, and red pepper flakes, and season with salt and pepper to taste. Allow the sauce to simmer uncovered for 30-40 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.

Step 2: Prepare the Béchamel Sauce

While the meat sauce is simmering, you can prepare the béchamel sauce. In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk constantly for 1-2 minutes to create a roux. The flour should absorb the butter and turn slightly golden but not browned.

Gradually add the warm milk to the roux, whisking continuously to prevent lumps from forming. Continue to cook the mixture over medium heat, whisking often, until the sauce thickens and reaches a creamy consistency, about 5-7 minutes.

Season the béchamel with salt and a pinch of freshly grated nutmeg (optional) for a more authentic flavor. Once thickened, remove from heat and set aside.

Step 3: Cook the Lasagna Noodles

If you’re using regular lasagna noodles, bring a large pot of salted water to a boil and cook the noodles according to the package directions until al dente, about 8-10 minutes. Drain the noodles and set them aside on a clean kitchen towel to prevent them from sticking together. If you’re using no-boil noodles, skip this step and proceed to the next one.

Step 4: Assemble the Lasagna

Preheat your oven to 375°F (190°C). Now that you have all the components ready, it’s time to assemble your lasagna.

Start by spreading a thin layer of the meat sauce at the bottom of a 9×13-inch baking dish. This prevents the noodles from sticking to the dish. Next, place a layer of lasagna noodles over the sauce. You can break the noodles to fit if necessary.

Top the noodles with a generous layer of meat sauce, followed by a layer of béchamel sauce. Sprinkle a small amount of mozzarella cheese and Parmesan cheese over the béchamel. Repeat the process—layering noodles, meat sauce, béchamel, and cheese—until you’ve used all the ingredients, finishing with a final layer of béchamel sauce and a good amount of mozzarella and Parmesan on top.

Step 5: Bake the Lasagna

Cover the lasagna with aluminum foil and bake for 25-30 minutes. After this time, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly. The sauce should be visibly simmering at the edges, and the cheese should have melted into a beautiful, gooey layer.

Step 6: Let the Lasagna Rest

Once the lasagna is done baking, remove it from the oven and let it rest for 10-15 minutes before slicing. This allows the layers to set, making it easier to cut and serve.

Step 7: Serve and Enjoy

Serve your lasagna with a side of garlic bread and a fresh green salad for a complete meal. Garnish with extra grated Parmesan and fresh basil, if desired.