Step 1: Prepare the Ragù (Meat Sauce)

1. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion, carrot, and celery, cooking until softened, about 5-7 minutes. This combination of vegetables, known as soffritto, forms the base of the ragù, adding depth of flavor.
2. Add Garlic and Meat: Stir in the minced garlic and cook for an additional minute until fragrant. Add the ground meat, breaking it up with a wooden spoon. Cook until the meat is browned, about 5 minutes.
3. Deglaze with Wine: Pour in the red wine, scraping any browned bits from the bottom of the pot. Allow the wine to reduce for a few minutes until most of the liquid has evaporated.
4. Add Tomatoes and Seasoning: Stir in the crushed tomatoes, tomato paste, beef broth, dried thyme, oregano, bay leaf, and a pinch of salt and pepper.
5. Simmer the Ragù: Reduce the heat to low, cover, and let the sauce simmer gently for 1.5 to 2 hours, stirring occasionally. The sauce should become thick and flavorful. Adjust seasoning with salt and pepper as needed, and remove the bay leaf before using the sauce in the lasagna.

Step 2: Prepare the Béchamel Sauce

1. Melt Butter: In a medium saucepan, melt the butter over medium heat.
2. Add Flour: Whisk in the flour, stirring constantly to form a roux. Cook for about 2 minutes, until the roux is golden and has a nutty aroma.
3. Add Milk Gradually: Slowly pour in the warmed milk, whisking continuously to prevent lumps. Keep whisking until the sauce thickens, about 5 minutes.
4. Season the Béchamel: Add the ground nutmeg, and season with salt and white pepper to taste. The béchamel should be smooth and creamy, with a mild flavor that complements the ragù.

Step 3: Cook the Lasagna Noodles (if using fresh or regular noodles)

1. Boil the Noodles: If you’re using fresh or regular lasagna noodles, cook them in salted boiling water according to package instructions until al dente. Drain and rinse under cold water to prevent sticking.
2. Lay Out to Dry: Place the noodles in a single layer on a baking sheet, brushing lightly with olive oil to keep them from sticking.

Step 4: Assemble the Lasagna

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Layer the Ingredients: Spread a thin layer of ragù on the bottom of a 9×13-inch baking dish. Place a layer of noodles over the sauce, followed by more ragù, a thin layer of béchamel, and a sprinkle of Parmesan cheese. Repeat the layers, ending with a layer of noodles topped with béchamel and a generous sprinkle of Parmesan.
3. Finish with Parmesan: On the final layer, spread the remaining béchamel and sprinkle with a generous amount of Parmesan cheese. This will create a beautifully golden crust when baked.

Step 5: Bake the Lasagna

1. Cover and Bake: Cover the lasagna with aluminum foil and bake in the preheated oven for 25 minutes.
2. Uncover and Continue Baking: Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbling.
3. Let Rest: Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing. This helps the layers set and makes it easier to cut clean slices.

Step 6: Garnish and Serve

1. Garnish: If desired, sprinkle fresh basil or parsley over the top for added color and flavor.
2. Serve: Slice the lasagna and serve warm. Pair with a side salad or garlic bread for a complete Italian-inspired meal.