Layers of tender pasta build up into something truly craveable here, with a rich tomato sauce simmered down with garlic, onion, tomato paste, and crushed tomatoes until deep and glossy. A velvety béchamel, whisked to a silky, nutmeg-kissed finish, gets layered right alongside a creamy ricotta mixture bound with egg and a hit of Parmesan, so every bite has that classic contrast of bright tomato and rich, cheesy filling. Mozzarella melts into golden, bubbling pockets across the top, and a final scatter of Parmesan gives the whole dish a crisp, browned crust once it comes out of the oven. The long simmer and layered assembly are what make this one taste like it's been made with real care, and the payoff is a lasagna that holds its shape beautifully once sliced. It's a comforting, crowd-pleasing bake that fits neatly into a vegetarian spread, no one at the table will guess a thing is missing.
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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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