📖 Instructions

1. **Prepare the Camel Ragu:** In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the ground camel meat and cook, breaking it up with a spoon, until browned. This usually takes about 7-10 minutes. Drain any excess fat.
2. Add onions, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. (Don't burn the garlic!)
3. Pour in the crushed tomatoes, tomato paste, red wine (if using), beef broth, dried oregano, dried basil, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1.5 hours, or up to 3 hours, stirring occasionally. The longer it simmers, the richer the flavor will be. Taste and adjust seasonings as needed. You're looking for a thick, flavorful sauce.
4. **Make the Béchamel Sauce:** While the ragu is simmering, prepare the béchamel sauce. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to form a roux. (It should smell nutty.)
5. Gradually whisk in warm milk, a little at a time, ensuring there are no lumps. Continue whisking until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat.
6. Stir in grated nutmeg, salt, and white pepper. Taste and adjust seasonings as needed. The sauce should be smooth and creamy.
7. **Assemble the Lasagna:** Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
8. Spread a thin layer of ragu on the bottom of the dish. Top with a layer of lasagna noodles (you may need to break them to fit).
9. Spread a layer of ragu over the noodles, followed by a layer of béchamel sauce. Sprinkle with grated Parmesan cheese and mozzarella cheese.
10. Repeat layers: noodles, ragu, béchamel, Parmesan, and mozzarella, until all ingredients are used. The top layer should be noodles topped with ragu, béchamel, and a generous amount of cheese.
11. Cover the baking dish with aluminum foil. Bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. (Watch it close so the cheese doesn't burn!)
12. Let the lasagna rest for at least 15-20 minutes before slicing and serving. This allows the layers to set and makes it easier to cut. Garnish with fresh parsley or basil, if desired.
13. Serve and watch everyone's face when they find out its camel!