For the Lasagna:

• 12 oz lasagna noodles (about 12 sheets)
• 1 lb mozzarella cheese, shredded
• 8 oz parmesan cheese, freshly grated

For the Marinara Sauce:

• 3 tbsp olive oil
• 6 cloves garlic, minced
• 2 tbsp tomato paste (optional)
• 1/2 cup dry red wine (optional)
• 1/2 tsp sugar
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp red pepper flakes
• 28 oz crushed San Marzano tomatoes
• 12 fresh basil leaves, finely chopped

For the Béchamel Sauce:

• 3 cups milk (any variety)
• 1/4 cup butter (or oil or fat drippings)
• 1/4 cup all-purpose flour
• 1/8 tsp kosher salt
• 1/8 tsp white pepper

For the Meat Sauce:

• 1 lb lean ground beef
• 1 lb hot Italian sausages, casings removed
• 1 tbsp olive oil
• 1 tbsp fennel seeds
• 1/2 tsp red pepper flakes
• 6 cloves garlic, minced
• 1 large white onion, chopped
• 1 batch of marinara sauce (from above)