Lasagna can be made with bechamel sauce or ricotta to balance out the tomato meat sauce. Next time you make lasagna, try it with a bechamel sauce...if you haven't already. It's a white sauce that's made with a roux (flour and butter) and milk. Add some cheese into it and you have the best mac and cheese but that's another recipe.
Give it a try and let me know what you think!
In a large skillet, brown the sausage and ground meat until fully cooked. Drain fat, if needed.
Mix marinara sauce with meat. Set aside.
Note: you can swap the ground meat for all sausage if you prefer.
For White Sauce
In a medium sauce pan over medium heat, melt butter and stir in flour. Pour milk gradually into pan whisking constantly. Add in salt and pepper.
Whisk until sauce thickens. About 7-10 minutes.
...yes it's hard work but worth it.
Preheat oven to 350 degrees F.
Lightly grease a 9 x 13 inch pan. Set aside.
Spoon about 4-5 tablespoonfuls of sauce on the bottom of the pan. Layer with four lasagna noodles. It's okay to overlap them.
Layer with red sauce, white sauce, cheese and repeat. Make sure to divide up the sauces and cheese to make a lasagna with 3 layers of noodles.
Tent with foil and bake for 30 minutes. Remove foil and continue to bake for another 15 minutes.
Allow the lasagna to cool 15 minutes before serving.