First Step: Prepare the Meat Sauce (Optional)

1. Brown the Meat: In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
2. Add the Aromatics: Add the chopped onion and minced garlic to the skillet. Cook for an additional 2-3 minutes, or until softened and fragrant.
3. Simmer the Sauce: Stir in the crushed tomatoes, tomato paste, red wine, oregano, basil, salt, and pepper. Bring the sauce to a simmer and let it cook for 15-20 minutes, stirring occasionally. The sauce should thicken and develop a deep flavor. If you prefer a meatless lasagna, you can skip this step and move on to the next.

Second Step: Prepare the Béchamel Sauce

1. Melt the Butter: In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously to create a smooth paste. This mixture is called a roux, and it’s the base for your béchamel sauce.
2. Add the Milk: Gradually whisk in the milk, a little at a time, to prevent lumps. Continue whisking as the sauce thickens, and bring it to a gentle simmer. Once thickened, reduce the heat to low.
3. Season the Sauce: Stir in the salt, white pepper, and nutmeg. Taste the sauce and adjust the seasoning if needed. The béchamel sauce should be creamy, smooth, and lightly seasoned, providing a rich contrast to the savory meat sauce.

Third Step: Cook the Lasagna Noodles

1. Boil the Noodles: If using regular lasagna noodles, bring a large pot of salted water to a boil. Cook the noodles according to the package instructions, usually 8-10 minutes, until al dente.
2. Drain and Cool: Drain the noodles and lay them out in a single layer on a large sheet of parchment paper or a clean kitchen towel. This will prevent them from sticking together while you prepare the layers.

Fourth Step: Assemble the Lasagna

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter to ensure that your lasagna doesn’t stick.
2. Layer the Lasagna: Start by spreading a thin layer of béchamel sauce on the bottom of the baking dish. This will prevent the noodles from sticking. Then, layer 3-4 lasagna noodles over the sauce, overlapping slightly if necessary.
3. Add the Meat Sauce: Spoon a generous amount of the meat sauce (or your vegetable filling if you prefer) over the noodles, spreading it evenly.
4. Add the Béchamel Sauce: Pour a layer of béchamel sauce over the meat sauce, spreading it gently with a spatula to cover the surface.
5. Layer the Cheese: Add a few dollops of ricotta cheese, then sprinkle with shredded mozzarella and grated Parmesan. Repeat the layers (noodles, meat sauce, béchamel, cheeses) until you’ve used up all the ingredients. Finish with a layer of béchamel sauce and a generous topping of mozzarella and Parmesan cheese.

Fifth Step: Bake the Lasagna

1. Cover the Lasagna: Cover the baking dish with aluminum foil and bake for 30 minutes. This will help the lasagna cook evenly and prevent it from drying out.
2. Uncover and Bake Again: After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly. The béchamel sauce should be slightly browned on top, and the lasagna should be fully cooked through.
3. Cool and Slice: Let the lasagna cool for about 10 minutes before slicing. This will help the layers set and make for easier serving.

Sixth Step: Serve and Enjoy

1. Garnish: Optionally, sprinkle freshly chopped basil or parsley on top for a burst of color and freshness.
2. Serve: Slice the lasagna into squares and serve hot. It pairs beautifully with a simple green salad and a glass of red wine.