Ricotta-Free Lasagna

Heat a small saucepan over medium-low heat and melt butter until it reaches the desired consistency. Combine flour, salt, and pepper in the saucepan with melted butter and stir until the mixture is smooth and free of lumps. Gradually add milk to the saucepan, whisking continuously until a thick white sauce forms, taking around 2-4 minutes to achieve the desired consistency. Remove the saucepan from the heat source.

In a large skillet, heat it over medium-high heat and cook beef until it reaches the desired level of browning, breaking it up into small pieces as it cooks. Remove cooked beef from the skillet and discard any excess fat. Add spaghetti sauce and nutmeg to the skillet with cooked beef, stirring until the sauce is heated through.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Layer a portion of the meat sauce at the bottom of a 9x13-inch baking dish. Cover this layer with a layer of lasagna noodles, followed by 1/3 of the white sauce, 1/2 of the remaining meat sauce, and 1/3 each of the Mexican cheese blend and Parmesan cheese. Repeat this layering process one more time, topping with a final layer of lasagna noodles, the remaining white sauce, Mexican cheese blend, and Parmesan cheese.

Pour water around the edges of the dish to prevent drying out during baking. Cover the dish with aluminum foil.

Bake the lasagna in the preheated oven for 45 minutes. Remove the aluminum foil and continue baking until the cheeses have melted, taking around 10 more minutes to achieve this. Let the lasagna stand for 10 minutes before serving.