January 18, 2022
SERVINGS: 8 to 10 servings
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.
ARLYN OSBORNE. Designed with Showit.
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