10 Layer Lasagna Recipe

Prepare the Tomato Ragu

In a medium saucepan, heat the olive oil over medium heat. Add chopped onion and sauté until translucent.

Add minced garlic and cook for an additional minute until fragrant.

Stir in the crushed tomatoes, oregano, salt, and pepper. Simmer for 20 minutes, stirring occasionally.

Cook the Bolognese Sauce

In a large saucepan, heat olive oil over medium heat. Add ground beef (or turkey) and cook until browned.

Add chopped onion, carrot, and celery. Sauté until the vegetables are soft.

Stir in minced garlic and cook for another minute.

Add crushed tomatoes, red wine, basil, salt, and pepper. Simmer for 30 minutes, until thickened.

Make the Bechamel Sauce

In another saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes.

Gradually whisk in the milk until smooth. Cook until thickened, about 10 minutes.

Season with nutmeg and salt to taste. Set aside.

Layer the Ingredients

Preheat the oven to 375°F (190°C).

Spread a thin layer of Tomato Ragu at the bottom of a 9x13 inch baking dish.

Place 3 lasagna noodles over the sauce.

Spread half of the Bolognese sauce over the noodles.

Add a layer of ricotta cheese, followed by a layer of mozzarella and provolone cheese.

Add a layer of grilled vegetables and a layer of Bechamel sauce.

Repeat the layers until you've used all ingredients, finishing with a layer of Bechamel and mozzarella on top.

Cover with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.

Allow to cool for 10 minutes before slicing and serving.