Chef J. – The Culinary Evangelist

For the marinara meat sauce

1. Heat the oil in a large sauce pan over medium high heat. Add the garlic and cook for 1 minute.

2. Add ther crushed tomatoes and reduce the heat to medium. Once the sauce is simmering, crumble in the ground beef and sausage. Simmer, uncovered, stirring occasionally, for 30 minutes.

3. Add the basil and oregano, and simmer for 15 minutes more.

For the bechamel

1. While the marinara is simmering, make the bechamel.

2. Place a medium sauce pan over medium high heat to melt the butter. Add the garlic and cook for 1 minute, stirring constantly.

3. Add the cream and bring to a boil. Reduce heat and whisk in the cheese until sauce is smooth.

4. Add the nutmeg and lemon juice, and salt to taste. Remove from heat.

To assemble the lasagna

1. Preheat oven to 375°

2. In a lasagna pan or baking dish, spread just a little of the marinara to keep the pasta from sticking.

3. Begin with a layer of lasagna noodles, leaving about 1/4" on all sides of each noodle for expansion.

4. Add a liberal layer of the meat sauce. Drizzle bechamel on top of the meat sauce. Top with a generous amount of the mozzarella.

5. Add another layer of pasta, meat sauce, bechamel and cheese.

6. Repeat once more, then add a fourth and final layer of pasta, meat sauce, and cheese, excluding the bechamel on the top layer.

7. Place lasgna on a baking sheet, cover with foil, and bake for 30 minutes.

8. Remove foil and bak for an additional 15-20 minutes until cheese on top is golden and bubbly.

9. Remove from oven and let stand for 15 minutes before serving.