For the Classic Lasagna:

12 lasagna noodles cooked al dente

2 cups marinara sauce

1 cup béchamel sauce optional for creaminess

1 pound ground beef or Italian sausage cooked and drained

2 cups ricotta cheese drained

1 large egg for the ricotta mixture

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1/2 cup Gruyère or fontina cheese shredded optional for nutty richness

1 tablespoon olive oil for greasing the baking dish

1/4 cup red wine optional for deepening sauce flavor

3 cloves garlic minced

1 onion finely chopped

Fresh basil and parsley chopped for garnish

Salt and black pepper to taste

Optional Vegetables:

1 cup spinach sautéed and drained

1 zucchini thinly sliced and roasted

1 cup mushrooms sautéed

1 carrot grated for subtle sweetness in the sauce

Crunchy Topping (Optional):

1/2 cup breadcrumbs

2 tablespoons olive oil

1/4 cup grated Parmesan