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1
For the meat sauce: Heat olive oil in a Dutch oven over medium heat.
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2
Add the onion and saute until translucent.
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3
Then add the garlic and saute for another minute.
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4
Add the ground beef and brown, breaking up lumps as you go.
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5
When meat is browned, add wine, tomatoes, tomato paste, cinnamon, cloves, oregano, bay leaves, broth, salt and pepper and simmer 30-40 minutes.
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6
Then remove cinnamon stick and bay leaves.
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7
For the pasta: Cook pasta in boiling salted water, taking 3 minutes off the recommended cooking time that the package states.
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8
When done drain off the water and allow pasta to cool slightly.
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9
Then stir in eggs and half of the Parmesan cheese.
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10
Stir in 1 cup of the white sauce at assembly time.
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11
For the white sauce: Melt butter over medium heat in a large pan.
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12
Whisk in flour, stirring about 1 minute until all lumps are gone, then slowly whisk in milk.
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13
Bring to a boil, then reduce heat and simmer 5 minutes.
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14
Season with nutmeg, salt, and pepper.
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15
For the assembly: Preheat oven to 350 F. Combine the breadcrumbs and remaining Parmesan in a bowl.
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16
Set aside.
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17
Mentally divide the pasta into three portions, and the meat sauce into 2 portions.
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18
Into a large lasagna pan layer as follows: 1/3 of the pasta, 1/2 of the meat sauce, 1/3 of the pasta, the rest of the meat sauce, the rest of the pasta, the white sauce, and the breadcrumbs/Parmesan.
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19
Bake at 350 F for 30-45 minutes, until golden and bubbly.
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20
Then remove it from the onen.
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21
Let it rest 15 minutes, then serve.
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22
Adapted from Chichos Kitchen.
