Bright Moment Co

For the Meat Sauce:

Add the olive oil to a large pan over medium high heat. Add the finely chopped carrots and celery to cook until tender, about 3-4 minutes.
Add the ground beef to brown in larger chunks for 3-4 minutes, then break up the meat using a wooden spoon into fine pieces.
Add the tomato paste and stir until well-incorporated.
Add the remaining ingredients and stir to combine. Reduce heat to a simmer and cover to cook for 40 minutes to 1 hour, until the beef is fully cooked. If needed, use a spatula or wooden spoon to break up the meat again into fine pieces.
TIP: If you do not have the time to slow cook the meat sauce, you can simply continue cookingthe meat until fully cooked, breaking up with a wooden spoon until fine texture. Following the next steps the same except you will only simmer for 10 minutes.

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For the Creamy White Sauce:

In a large saucepan over medium high heat, add the butter. Once melted, whisk in the flour until a paste-like texture.
Stir in the cinnamon powder.
While whisking, gradually pour in the milk.
Stir in the parmesan and mozzarella. Bring the mixture to a boil, then reduce to simmer for 5 minutes.
To Assemble:

Preheat oven to 350F.
In a large baking dish (about 8"x11"), add a large spoonful of the meat sauce to the bottom. Spread out evenly. Add a layer of the cooked lasagna noodles. Add a layer of the meat sauce followed by a layer of the creamy white sauce. Continue to repeat the layers ending with a layer of the creamy white sauce over the noodles.
Top with the remaining 1 cup shredded mozzarella.
Cover to cook 20 minutes, then uncover to cook an additional 20-30 minutes, until the top is golden brown. Broil 1-3 minutes at the end for a golden brown, crispy cheese topping.
Let cool for 10 minutes before serving warm with fresh basil and grated parmesan!