This classic lasagna with béchamel recipe is made with creamy béchamel sauce and rich and meaty bolognese sauce. Homemade lasagna is the ultimate comfort food and an easy dinner recipe the whole family will love!
Heat olive oil & butter in a large pot or large Dutch oven over medium-high heat. Add the onion, carrots & celery (mirepoix) and sauté until the onion is translucent for about 5 minutes.
Next, add in the 2 teaspoons of salt & minced garlic and cook for 1-2 more minutes. Add the ground turkey (or meat of choice) and cook for 10 minutes, until browned, crumbling and stirring occasionally.
Pour in red wine, deglaze the bottom of the pot & allow to cook for 4-5 minutes. Add the can of crushed tomatoes & seasonings.
Bring the sauce to a boil, cover, turn the heat down to medium-low & simmer for 45 minutes.
Melt butter in a saucepan over medium heat. Once melted, whisk in the flour and cook until it turns a light golden color. Slowly pour in the milk while whisking.
Bring to a simmer and whisk regularly until it thickens, about 10 minutes. Sauce should be thick enough to coat the back of a spoon. Turn off the heat and season with salt, pepper, garlic powder and nutmeg & then stir in parmesan cheese.
Spread a layer of the bolognese over the layer of pasta, then add a layer of béchamel (approximately ⅓ cup béchamel). Sprinkle about 2 tablespoons of parmesan cheese on top.
Repeat the layers until you run out of noodles. Top the last layer of noodles with the last of the béchamel sauce. Add the remaining parmesan cheese and ½ cup of mozzarella cheese to the top of the sauce. Bake.