In a large skillet over medium heat, brown 1 pound of ground beef and 1 pound of Italian sausage until they are no longer pink, about 8 to 10 minutes. Use a wooden spoon to break up the meat as it cooks. Once cooked, drain any excess fat to prevent a greasy lasagna, and then set the meat aside.

In the same skillet, add 28 ounces of crushed tomatoes, 3 cloves of minced garlic, 2 teaspoons of dried oregano, 2 teaspoons of dried basil, along with salt and black pepper to taste. Stir the mixture well and let it simmer over low heat for 10 to 20 minutes, giving it time to develop rich flavors and meld the ingredients together nicely.

In a saucepan over medium heat, melt 4 tablespoons of unsalted butter. Once melted, whisk in 1/4 cup of all-purpose flour, cooking for 1-2 minutes until it's a light golden color. Gradually pour in 2 cups of milk while constantly whisking, cooking for about 5 minutes until the mixture thickens. Add a pinch of nutmeg for extra flavor, then remove from heat.

Grab a 9x13 inch baking dish and start layering! Begin with a generous layer of meat sauce on the bottom, followed by a layer of no-boil lasagna noodles. Next, spread a layer of the ricotta mixture (combined with salt and pepper), add more meat sauce, and sprinkle shredded mozzarella cheese over the top. Repeat the layers, finishing with noodles topped with béchamel sauce and a sprinkle of mozzarella.

Preheat your oven to 375°F (190°C). Cover the assembled lasagna with aluminum foil and bake in the preheated oven for 45 minutes. Afterward, remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.

Once baked, take the lasagna out of the oven and let it rest for 15 minutes before slicing. This allows the layers to set properly, making it easier to serve. Slice into squares and enjoy.