A delightful twist on the classic lasagna, featuring rich flavors and a creamy white sauce.
Melt the butter in a saucepan over medium heat, then whisk in the flour to form a roux.
Ensure the roux is smooth and free of lumps before adding the milk.
Gradually add the milk to the roux, whisking constantly, and cook until the sauce thickens.
Stir continuously to prevent the sauce from burning or sticking to the pan.
Season the white sauce with nutmeg, salt, and pepper, then set aside.
Taste the sauce and adjust the seasoning as needed.
In a large skillet, sauté the onion and garlic until fragrant.
Cook over medium heat to avoid burning the garlic.
Add the ground beef to the skillet and cook until browned.
Break up the beef into small pieces for even cooking.
Stir in the tomatoes, oregano, salt, and pepper, and simmer until the sauce thickens.
Use fresh, ripe tomatoes for the best flavor.
Preheat the oven to 350°F (175°C).
Ensure the oven is fully preheated before baking the lasagna.
Cook the lasagna noodles according to the package instructions, then drain.
Avoid overcooking the noodles as they will continue to cook in the oven.
Layer the meat sauce, noodles, white sauce, mozzarella, and ham in a baking dish, repeating until all ingredients are used.
Finish with a layer of white sauce and sprinkle with Parmesan cheese.
Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes.
Let the lasagna rest for 10 minutes before serving to allow the layers to set.
Serve the lasagna warm, garnished with fresh herbs if desired.
Pair with a crisp green salad for a complete meal.
