A protein-packed lasagna that combines a creamy béchamel sauce with marinara, layered with meat and topped with melted mozzarella cheese. Perfect for those looking to mix up their regular lasagna recipe.
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.
