Crafting the Flavor Base Begin by sautéing finely chopped onions and minced garlic in olive oil until fragrant. Add a pinch of red pepper flakes for a subtle kick.

Adding the Meat and Tomatoes, Brown the ground beef and Italian sausage in the same pan. Once cooked, pour in crushed tomatoes and tomato paste. Season with salt, pepper, fresh basil, oregano, and thyme.

Simmering to Perfection: Let the sauce simmer on low heat, melding the flavors into a rich and savory concoction.

Making the Roux In a separate saucepan, melt butter and stir in flour to create a roux. Cook until it’s a golden hue.

Incorporating Milk and Cheese Gradually add milk to the roux, whisking constantly. Once the mixture thickens, blend in ricotta, mozzarella, and a touch of nutmeg.

Choosing the Right Pasta Sheets Boil the lasagna pasta sheets until they’re slightly undercooked. This ensures they won’t become too soft while baking.

Alternating Sauces and Pasta In a baking dish, start by layering meat sauce, then pasta sheets, followed by the creamy béchamel sauce. Repeat until the dish is filled, finishing with a layer of meat sauce on top.

Covering and Baking Cover the lasagna with aluminum foil and bake in a preheated oven until it’s heated through and bubbly.

Uncovering for a Crispy Top Remove the foil and bake for an additional few minutes to achieve a beautifully golden and slightly crispy top layer.

Allowing the Flavors to Marry After baking, let the lasagna rest for about 15 minutes. This allows the flavors to fully develop and makes for easier slicing.

Cutting and Plating Serve generous portions of the Carmela Soprano Lasagna, accompanied by a side salad and perhaps a glass of red wine.