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2 tbsp olive oil

1 tbsp butter

1 small onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

3 cloves garlic, minced

1 lb ground beef (or half beef, half pork)

½ cup red wine (optional)

1 can (14 oz) crushed tomatoes

2 tbsp tomato paste

1 tsp dried oregano

1 tsp dried basil

½ tsp salt

½ tsp pepper

½ cup whole milk

4 tbsp butter

¼ cup all-purpose flour

3 cups milk

¼ tsp nutmeg

Salt and pepper to taste

12 lasagna noodles (cooked al dente)

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

2 tbsp chopped parsley

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1. Heat olive oil and butter in a skillet. Add onion, carrot, celery, and garlic; sauté until softened.

2. Add ground beef and cook until browned. Stir in wine, tomatoes, tomato paste, oregano, basil, salt, and pepper.

3. Simmer 45 minutes. Stir in milk during the final 10 minutes.

4. In a saucepan, melt butter. Whisk in flour and cook 1 minute. Slowly add milk while whisking until thick. Season with nutmeg, salt, and pepper.

5. Preheat oven to 375°F. Grease a 9×13 baking dish.

6. Layer Bolognese, noodles, béchamel, and cheese. Repeat until ingredients are used, finishing with béchamel and cheese.

7. Cover with foil and bake 25 minutes. Uncover and bake 15–20 minutes more until golden and bubbly.

8. Let rest for 10 minutes before slicing. Garnish with parsley and serve.

Use fresh lasagna sheets for tenderness.

Don’t skip milk in sauce — it balances acidity.

Resting before slicing ensures clean layers.

Double the sauce batch to freeze extra for next time.