First, start with making the homemade noodles. It takes the longest to make, but trust me you DO NOT want to skip this part. The homemade noodles completely transforms lasagna! Second, chop 1 onion thinly into small cubes. Place a large pan on medium heat, add 2 tbl butter and sauté the onion until it is golden and translucent. Then add in the meat you are using, sauté with the onions until the meat is browned. Season the meat with 1 tea spoon salt, 1 tea spoon ground black pepper, 1 teaspoon Italian seasoning, and 2 gloves of garlic.
Drain the oil from the meat. (do not drain it down your sink, pour it into a jar then discard once it cools off)
Third, once the meat is cooked and you have drained the oil, add in the marinara sauce to the meat. Bring it to a light simmer and simmer the meat in the sauce for 10 minutes. Turn the heat off.
NOW IS THE TIME TO MAKE THE STAR OF THE DISH, THE BECHAMEL SAUCE!Melt 3 tbl butter in a large saucepan over medium heat. Once melted, whisk in the flour and cook for 2-3 minutes until it turns a light golden color. Slowly pour in the milk while whisking. Bring the sauce to a simmer and whisk regularly until it thickens, about 10 minutes. The sauce should be thick enough to coat the back of a spoon. Turn the heat off and season with 1/2 tsp salt, 1/2 tsp ground black pepper, 2 cloves of garlic, and parmesan cheese. Mix till the bechamel sauce becomes smooth.
Next, grate the mozzarella cheese. You can use pre shredded, although I do not recommend it. The cheese melts better when its freshly grated.
Lastly, this is where the lasagna with bechamel sauce combines!
you will layer all the ingredients. Start with adding the meat sauce to the bottom of a 13x 9 baking dish just enough to cover the bottom, then add the uncooked homemade pasta sheets, next add half of the meat sauce that is left. Spread the meat sauce equally all over the pasta sheets.
Next, pour half of the bechamel sauce and spread it evenly over the meat sauce.
Take half of the ricotta cheese and use a table spoon to dot the ricotta cheese into little balls all over the bechamel sauce. sprinkle half of the shredded mozzarella cheese all over the bechamel sauce and ricotta cheese. Repeat the layering process with the rest of the ingredients
Cover with foil and bake at 375F for 35 minutes. Uncover and broil for 3 minutes just to make the top golden. ( or place in the fridge to bake when your ready)
Chop fresh basil and sprinkle over the lasagna with bechamel sauce.
