The World’s Greatest Lasagna (Subjectively Speaking)

Cook your lasagna noodles according to package directions while working on the remaining ingredients.

For the ragout:

Brown the meats. Drain off any grease and return the meat to the pan. Add the next eight ingredients. Simmer uncovered until thick, about 1 hour.

For the béchamel:

While the ragout is simmering, combine the butter and flour in a medium saucepan over medium-low heat. Whisk to make a medium caramel-colored roux. Remove from the heat, let rest one minute, and then whisk in the warm milk. Return to heat, simmer 10 minutes, stirring constantly, until thickened. Season the sauce with salt and nutmeg. Remove from the heat.

For the cheese mixture:

Combine the cottage cheese with the next five ingredients.

To assemble:

Spread a third of the ragout sauce in the bottom of a 9 x 13 baking dish. Pour (or dollop) a third of the béchamel sauce over the ragout. Arrange 3 cooked noodles lengthwise over the sauce (you may have to break the noodles to make them fit). Spread with a third of the cheese mixture. Top with a third of the mozzarella cheese slices. Repeat layers two more times, and top with remaining mozzarella. Sprinkle the parmesan over the top.

Bake at 375° for about 30 minutes. Let the lasagna rest for about 10 minutes before cutting.

You can assemble this in advance and refrigerate the lasagna until ready to cook. When you are ready to cook it, place the lasagna in the oven, then turn the oven on to 375°. Bake for 45-50 minutes.