Best Homemade Lasagna

Based on the traditional lasagna alla Bolognese from the Emilia-Romagna province in Italy, we grabbed what we loved most about the timeless, classic recipe and simplified it to make it weeknight-friendly. This lasagna can be eaten for any occasion—family Sunday dinner, lunch with friends over a pitcher of sangria, or cold straight from the fridge after a night out (it makes great leftovers).

subheading: BOLOGNESE SAUCE:

1 tsp. extra-virgin olive oil

1 lb. (90% lean) ground beef

1 lb. ground pork

3 tbsp. tomato paste

2 (32-oz.) jars marinara sauce

2 tsp. kosher salt

subheading: BÉCHAMEL SAUCE:

4 c. whole milk

½ c. (1 stick) unsalted butter

½ c. all-purpose flour

¼ tsp. ground nutmeg

2 ½ tsp. kosher salt

½ tsp. freshly ground black pepper

subheading: ASSEMBLY:

15 no-boil lasagna noodles (about 9 oz.)

1 lb. whole-milk mozzarella, shredded

3 c. finely grated Parmesan (about 7 oz.)

Cooking spray

Chopped fresh parsley, for serving

Note: Ingredients may have been altered from the original.

Directions at delish.com

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