INGREDIENTS

Meat Sauce:

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon Italian seasoning
• 2 lbs ground beef
• Two 32-oz jars good red sauce (I like Tomato Basil by Rao’s)
• 2 to 4 tablespoons granulated sugar (depending on your preference)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Kosher salt
• Freshly ground black pepper

Bechamel:

• 1 stick unsalted butter
• 1/2 cup all-purpose flour
• 3 1/2 cups whole milk
• 1/2 teaspoon kosher salt
• Freshly grated nutmeg

Assembly:

• Fresh no-boil lasagna noodles
• About 2 cups grated Parmesan

INSTRUCTIONS

For the Meat Sauce:

Heat a large heavy bottom skillet over medium heat. Add the onion, garlic, and Italian seasoning. Cook until softened, 5 minutes.

Add the ground beef and cook, breaking up with a wooden spoon, until just cooked through, 5 minutes. Stir in the jarred sauce, sugar, onion powder and garlic powder.

Bring to a boil. Reduce to a simmer and cook until slightly reduced and flavors are melded, 20 minutes. Season with salt and pepper. Set aside.

For the Bechamel:

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add 1 cup of milk and whisk well. Add the remaining milk and whisk to combine.

Bring to a simmer and cook until the sauce is thick enough to coat the back of a spoon, 10 minutes. Remove from heat and stir in salt and grated nutmeg (however much you like). Set aside. Preheat oven to 400 F.

For the Assembly:

Add 1/4 cup bechamel and 1/4 cup meat sauce to a 9×13-inch baking dish. Spread with a small offset spatula to cover the bottom. Add a layer of pasta, cutting as needed to fit. Add 1 cup meat sauce and spread evenly. Add 1/2 cup bechamel and spread evenly. Sprinkle over 1/3 cup Parm.

Add pasta, 1 cup meat sauce, 1/2 cup bechamel, and 1/3 cup Parm. Repeat 3 to 4 more times. (Don’t get too hung up on how many layers there are. I fill mine to the absolute brim. If needed, prioritize the meat sauce layers over the Parm layers).

Top with a final layer of pasta. Top with remaining bechamel. Sprinkle over 1/3 cup Parm. Place baking dish on a foil-lined sheet pan and bake until the top is crunchy and lasagna is hot, 50 minutes. Let rest for 10 minutes before serving.