Lasagna with Ricotta Bechamel

Born and raised in New Orleans, Louisiana (known for some of the best food in the world) I have a mixture of personal recipes as well as some favorites I've found along the way.

This recipe combines popular, easy-to-find, family-friendly ingredients, with an old-school, authentic Italian technique to make this lasagna unique and over the top. The creamy bechamel melts in your mouth and together with the fresh herbs, it really balances out the hearty flavor of the meat sauce.

subheading: Meat Sauce:

1 pound ground sirloin

½ pound ground Italian sausage

2 teaspoons olive oil

1 medium yellow onion, finely chopped

1 ½ teaspoons kosher salt

3 cloves garlic, finely chopped

4 cups canned crushed tomatoes

¼ cup dry red wine

3 tablespoons tomato paste

1 teaspoon white sugar

½ teaspoon ground black pepper

¼ teaspoon crushed red pepper

¼ cup chopped fresh basil, plus more for garnish

2 tablespoons chopped fresh flat-leaf parsley

subheading: Ricotta Bechamel:

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 ⅔ cups whole milk

1 teaspoon kosher salt

½ teaspoon ground black pepper

⅛ teaspoon freshly grated nutmeg

1 cup whole milk ricotta cheese

cooking spray

1 (16 ounce) package lasagna noodles

4 cups shredded mozzarella cheese

¾ cup grated Parmesan cheese

Directions at allrecipes.com

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