Ultimate Lasagna with Ricotta Bechamel

Prepare the savory meat sauce by heating a large, heavy-bottomed pot over high heat. Add ground sirloin and sausage; cook and stir until they are nicely browned, breaking them apart with a spoon as they cook, about 8 minutes. Remove the cooked mixture from the pot and set it aside for a moment.

Add a generous amount of oil to the same pot. Add sliced onions and a pinch of salt; cook over high heat, stirring frequently, until they are softened and translucent, about 5 minutes. Add minced garlic and cook for another minute or two, stirring constantly until fragrant. Then add a can of crushed tomatoes, a cup of red wine, tomato paste, sugar, black pepper, and some heat with crushed red pepper; stir until everything is well combined. Stir in the cooked meat mixture and bring the sauce to a rolling boil. Reduce the heat to low and let it simmer, stirring occasionally, for 30 minutes. Remove from the heat and stir in some fresh herbs like basil and parsley.

While the sauce is simmering, prepare a creamy white sauce: Melt some butter in a small saucepan over medium heat. Whisk in flour and cook, whisking constantly, for 3 minutes or until it forms a smooth paste. Whisk in milk and bring the mixture to a boil. Reduce the heat to low and let it simmer, stirring occasionally, for 15 minutes or until it thickens. Season with salt, pepper, and a pinch of nutmeg. Remove from the heat and whisk in some ricotta cheese until it's smooth and creamy. Let it stand for 10 minutes.

At the same time, bring a large pot of salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until they are tender yet still firm to the bite, about 8 minutes. Drain and rinse with cold water.

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9x13-inch baking dish with cooking spray.

Spoon about half a cup of the meat sauce into the bottom of the prepared dish. Place 4 lasagna noodles across the sauce. Spoon about one-third of the remaining meat sauce over the noodles. Add about half of the creamy white sauce, then sprinkle with about one-third of the mozzarella cheese and half of the Parmesan cheese. Repeat this layer once more. Top with the remaining 4 lasagna noodles, the remaining sauce, and the remaining mozzarella cheese.

Cover the dish with a lid and bake in the preheated oven for 45 minutes. Remove the lid and continue baking until golden and bubbly, about 10 to 15 minutes longer. Remove from the oven and let it stand for 15 minutes before serving. Sprinkle with some fresh basil leaves on top.