• In a heavy non-stick saucepan, brown the ground pork and beef.
• Drain excess fat (if there’s any).
• Add diced onion and saute til transparent, add 3 cups of tomato sauce and water.
• Bring to a boil and simmer for about 15 minutes.
• While the meat sauce is simmering, make the bechamel sauce by melting butter in another heavy saucepan (4 qt).
• To this, add the flour and stir with a wooden spoon or with a wire whisk for about 2 minutes to cook the flour.
• Then slowly... add the milk while stirring to prevent lumps.
• Keep stirring till all the milk are in.
• Add in the grated cheddar cheese and season with salt and pepper and a dash of ground nutmeg (if using).
• Cook until it is thick enough.
• To test the consistency, dip a spoon in the sauce and run a finger at the back of spoon, if a line is formed and stays that way then your sauce is ready.
• Take off the heat and let cool.
• By now your meat sauce is also ready.
• Preheat oven to 350F degrees.

TO ASSEMBLE THE LASAGNA:

• Butter a 9×13 glass baking dish.
• Spread a thin layer of meat sauce at the bottom (to prevent noodles from sticking to it).
• Next, arrange 3 uncooked lasagna noodles then pour a third of the meat sauce on top (about a little more than 1 cup).
• Since we’re using raw lasagna, make sure that you cover the surface completely.
• The liquid from the sauce will help cook it through.
• Next, pour 1 cup of bechamel sauce.
• I use about ⅓ cup for each pasta sheet, again, covering evenly and sprinkle with ⅓ of grated cheddar/mozzarella mixture.
• You now have 1 layer of lasagna.
• Repeat the layering step twice and sprinkle grated mozzarella cheese (topping) to finish.
• Loosely cover with foil and bake for 50 minutes.
• Take the foil off and bake 5-10 more minutes or until the cheese gets bubbly and a little browned.
• Turn off the oven and leave the baked lasagna inside for about ten minutes to let everything settle.
• Please note that it’s very, very hot so be careful.
• Let cool a bit before serving.
• Pair it with garlic bread.
• If you have extra bechamel and tomato sauce left, you can serve it on the side too!