This lasagna builds itself in confident layers: a rich, slow-simmered beef and tomato sauce, a silky nutmeg-scented béchamel, and a creamy ricotta filling brightened with egg and Parmesan, all tucked between sheets of tender pasta. Sautéed onion and garlic give the meat sauce real depth, while a hit of red pepper flakes adds a gentle kick if you want it. Three full layers of sauce, béchamel, and melty mozzarella bake together under foil until bubbling, then finish uncovered so the top turns golden and blistered at the edges. After a short rest, it slices clean into neat, hearty squares that hold their shape on the plate. It's a comforting, from-scratch classic that fits easily into a low-sodium kitchen without losing any of its cozy, cheesy appeal.
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Bring a large pot of heavily salted water to a boil. Cook the lasagna noodles with 1 tbsp olive oil until just shy of al dente — tender but with a firm center, about 8 minutes (they will finish cooking in the oven). Drain in a colander and lay flat on a lightly oiled baking sheet to prevent sticking.
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute, watching closely so it does not brown.
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