Creamy Béchamel Lasagna

1: Sauté meats until browned and drain the grease, set meat aside.

2: Sauté garlic and onions until translucent.

3: Add meat back into the pan.

4: Add both cans of crushed tomatoes and seasoning.

5: Simmer for 20 minutes.

6: For béchamel sauce, melt butter in a saucepan, add garlic, and cook for 30 seconds.

7: Add in flour and cook until browned.

8: Slowly add milk and stir to combine until thickened (over 5 minutes).

9: Once thickened, add cheese and stir.

10: To assemble, add red sauce to the bottom of the dish.

11: Layer on pasta, followed by red sauce and béchamel and repeat layers.

12: Cover with tinfoil and bake for 30-45 minutes at 350°F.

13: Remove the foil, top with mozzarella, and broil for 2 minutes or until cheese is melted and brown.

14: Let cool and serve.