This was my first time having this version of ziti, and it was incredible!

Lasagna has always been a staple in our family gatherings, a dish that brings everyone together around the table. Its origins trace back to Italy, but over the years, it has found a special place in Midwestern kitchens, becoming a comfort food that warms the soul. This oven-baked cheesy beef lasagna is a nod to those cherished family recipes, with layers of hearty beef, creamy béchamel, and gooey cheese. It's perfect for Sunday dinners or any occasion where you want to share a meal that feels like a warm hug.

This lasagna pairs beautifully with a simple green salad dressed in a light vinaigrette, which helps cut through the richness of the dish. A side of garlic bread is a must, perfect for sopping up any extra sauce left on your plate. For a true Midwestern touch, serve with a side of sweet corn or green beans. And don't forget a glass of iced tea or a robust red wine to complete the meal.

Servings: 8

12 lasagna noodles
1 tablespoon olive oil
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 cups ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Pinch of nutmeg

Preheat your oven to 375°F (190°C).

Cook the lasagna noodles according to package instructions. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon.

Add the chopped onion and minced garlic to the beef, cooking until the onion is translucent.

Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let the sauce simmer for about 20 minutes.

In a bowl, mix the ricotta cheese with the egg and a pinch of salt. Set aside.

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.

Gradually whisk in the milk, cooking until the sauce thickens. Add a pinch of nutmeg and season with salt and pepper.

To assemble the lasagna, spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish.

Place a layer of noodles over the sauce, followed by half of the ricotta mixture, half of the meat sauce, and a third of the mozzarella cheese.

Repeat the layers, ending with a layer of noodles topped with the béchamel sauce, remaining mozzarella, and Parmesan cheese.

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

Let the lasagna cool for 10 minutes before serving.

For a vegetarian version, substitute the ground beef with sautéed mushrooms and spinach. You can also add a layer of roasted vegetables like zucchini or eggplant for extra flavor. If you prefer a spicier dish, add a pinch of red pepper flakes to the meat sauce. For a gluten-free option, use gluten-free lasagna noodles and substitute the all-purpose flour in the béchamel with a gluten-free flour blend.