This recipe is adapted from Martha Stewart’s Every Day Food. It uses no-boil lasagna noodles, which makes everything so much easier.
First you need to make up a basic béchamel sauce. Don’t freak out — it’s not that hard.
Add in 2 1/4 cups whole milk (or suitable substitute) and whisk constantly the whole time. Add in another 2 1/4 cups milk and whisk until smooth. Cook, stirring constantly, until sauce comes to a boil and thickens, about 10 minutes.
Use it immediately or press plastic wrap to the surface (to prevent it forming a skin) and let it cool. You can keep it in the fridge for up to 5 days like that.
Preheat your oven to 400°F. Put your oven racks in the middle and upper third of the oven.
In a large skillet, heat some oil over medium-high. Add in 1 pound lean ground beef and stir until cooked through, about 4 minutes. Add some allspice and dried oregano and season with salt and pepper. You can also add some fresh chopped mint if you like. Remove from heat and transfer the meat to a bowl.
In a baking dish (size dependent on your noodles, mine were slightly smaller than a 9×13″ pan), spread one cup sauce on the bottom of the dish. Top with no-boil lasagna noodles to cover (I used three). Make sure to leave some space between the noodles, as they will expand as they cook.
Cover lasagna loosely with foil and bake on the top rack until the sauce is bubbling, about 35 minutes. If you’re worried about spillage from a bubbling lasagna, place a baking sheet on the middle rack of the oven to catch drips.