Ricotta Bechamel Lasagna Recipe (with Video)

Meat Sauce
1. Cook both meats together with onions, bell peppers. Stir in garlic. Once done drain. Add some olive oil to pot and add both jars of Rao's and let simmer adding meat and then season to taste.
Ricotta Bechamel
1. Melt butter and add flour. Whisk for three minutes without burning it. Add milk and bring to a boil. Reduce heat to low and let simmer for 15 minutes stirring occasionally. Season with salt, pepper, parsley and nutmeg. Remove from heat and whisk in ricotta until smooth.
Remaining Ingredients
1. In a pot of boiling water seasoned with salt add box of noodles and cook 6 minutes. Don't overcook noodles as they will cook in the oven as well. Drain and rinse laying noodles flat on parchment paper. Preheat oven to 375 degrees. Lightly coat 13x9 baking dish with cooking spray. spoon meat sauce in the bottom with cheese and bechamel. Then layer with noodles and repeat process until lasagna is built. Place in preheated oven and cook for 45 minutes.