First, prepare the Ragu. Sauté the Aromatics: Heat the oil in a large deep pan or Dutch oven over medium heat. Add the onion and cook until softened and translucent, about 5 minutes. Add in the garlic when the onions are about one minute away from being done.

Brown the Meats: Add the ground beef and sausage and cook, breaking it up with a spoon, until browned throughout. Drain any excess grease.

Tomatoes Time: Pour in the crushed tomatoes, tomato paste, water with Better Than Bouillon (or beef broth), Italian seasoning, and oregano. Stir well to combine.

The Secret Weapon: Add a touch of brown sugar! It adds a subtle sweetness that balances the acidity of the tomatoes. I usually use 2-3, start with one tablespoon, and go from there based on your taste.

Simmering Secrets: Bring the sauce to a simmer, then reduce heat to low and let it simmer for at least 30 minutes, preferably an hour, stirring occasionally. The longer it simmers, the richer the flavor will become. If it becomes too thick, either cover it to prevent further liquid loss or add in a little more broth if needed.

Season to Perfection: After simmering, taste the sauce and adjust seasonings with salt and pepper as needed.

Preheat oven 400°F. Now prepare the Bechamel. In a deep pan or use a pot, melt the butter and whisk in the flour until it forms a smooth paste. Cook for a minute or two, letting it thicken slightly.

Gradually pour in the room-temperature or warmed milk, lowering the heat. Stir occasionally to fully dissolve the roux and prevent sticking. Allow it to gently simmer for 15-20 minutes or until it reaches a consistency that coats the back of a spoon. Season with salt, black pepper, and a hint of ground nutmeg to taste.

Assemble the Layers: Start by spreading a thin layer of béchamel sauce on the bottom of your baking dish. Place a layer of pasta sheets over the sauce, followed by a layer of Ragù, a layer of béchamel, and a sprinkling of grated Parmigiano.

Repeat these layers, pressing down gently as you add each layer of pasta. When you reach the top, finish with a final layer of pasta, a coating of sauce, and a generous sprinkle of Parmigiano cheese.

Place the lasagna on the middle rack and bake for 35-40 minutes. If you want a crispier top, switch to the broiler for the last 3-4 minutes. However, if the top is browning too quickly, cover the dish loosely with foil to avoid over-browning.