1. In a large pot brown your ground beef over medium heat until cooked through, drain if necessary.
2. To the pot with the cooked ground beef, add in the diced onion and cook until softened about 4-5 minutes.
3. Pour in your Rao’s marinara sauce, plus the two cups of red wine.
4. Stir in one teaspoon of Italian seasoning, plus one grated garlic clove.
5. Mix all of this together well, and let it bubble on the stove for a couple of minutes.
6. Add in ¾ cup of parmesan cheese, the bay leaf, and the broken lasagna noodles.
7. Let this simmer over low heat for 10 minutes while you make the bechamel sauce.

MAKING THE BECHAMEL:

1. In a medium saucepan, melt the one tablespoon of butter over medium heat. Be careful not to let it brown.
2. Once the butter is fully melted, add one tablespoon of flour. Whisk continuously for 1-2 minutes to create a smooth paste. This is the roux, which will thicken the sauce. Cook just until the raw flour smell is gone, but don’t let it brown.
3. Slowly pour in the one cup of milk while whisking constantly to avoid lumps. Start with a small amount, whisk until smooth, then continue adding more milk in increments.
4. Bring the mixture to a gentle simmer, stirring continuously. Allow it to cook for 3-5 minutes, or until the sauce thickens to your desired consistency. It should coat the back of a spoon.
5. Add salt, nutmeg, and pepper to taste. Stir well.

ASSEMBLING THE SHEET PAN LASAGNA

1. In a well-greased quarter sheet pan, pour in the meat sauce with lasagna noodles. It’s okay if they aren’t completely cooked through.
2. Sprinkle with the remaining quarter cup of parmesan cheese.
3. Pour the bechamel over the entire sheet pan of lasagna and spread out evenly with a spatula.
4. Top this with mozzarella cheese.
5. Bake at 350 degrees for 15-20 minutes or until the cheese is melted and browned on top.
6. Serve with a giant salad and crusty garlic bread!