1-First Step: Prepare the meat sauce. Heat a large skillet over medium heat. Add 1 lb ground beef, 1 diced onion, and 3 minced garlic cloves. Cook until beef browns and veggies soften, about 8-10 minutes. Drain excess fat. Stir in 28 oz crushed tomatoes, 6 oz tomato paste, 2 tsp dried basil, 1 tsp oregano, salt, and pepper. Simmer 20 minutes, stirring occasionally. This builds intense flavor for your ground beef lasagna.

2-Second Step: Cook the lasagna noodles. Boil 12 lasagna sheets in salted water until al dente, about 8 minutes. Drain and rinse with cold water to prevent sticking. Lay flat on a towel. No-boil noodles? Skip this and add extra sauce moisture later. Pro tip: Slightly undercook for perfect texture post-bake.

3-Third Step: Make the béchamel sauce. In a saucepan, melt 4 tbsp butter over medium heat. Whisk in 4 tbsp flour to form a roux; cook 2 minutes without browning. Slowly pour in 4 cups milk, whisking constantly. Simmer until thickened, 5-7 minutes. Season with salt, pepper, and a pinch of nutmeg if desired. This béchamel sauce adds silkiness beyond ricotta-only versions.

4-Fourth Step: Preheat oven and assemble layers. Set oven to 375°F. Grease a 9×13-inch baking dish. Spread 1 cup meat sauce on bottom. Add 4 noodles, then 1/3 béchamel, 1/3 remaining meat sauce, and 1 cup mozzarella. Repeat twice more. Top with remaining cheese for a bubbly crown. This layered beef lasagna oven recipe stacks neatly.

5-Fifth Step: Bake the lasagna. Cover with foil and bake 25 minutes. Remove foil; bake another 20-25 minutes until golden and edges bubble. Internal temperature hits 165°F. Check at 40 minutes total to avoid overcooking.

6-Final Step: Rest and serve. Let sit 15 minutes for clean slices. Garnish with fresh basil. Pair with salad or garlic bread. Serves 8-10 with hearty portions. Leftovers taste even better next day.