Authentic Italian Lasagna

In a large pot, sauté diced onion, carrot, and celery in olive oil over medium heat until softened.

Add ground beef and Italian sausage to the pot, breaking it up and browning it completely.

Stir in tomato paste and cook for a few minutes, then deglaze the pot with red wine and let it reduce.

Pour in the tomato puree, add fresh basil, oregano, black pepper, and a parmesan rind for flavor.

Simmer the sauce for about 20 minutes, allowing it to reduce and thicken.

In a saucepan, melt the butter and then whisk in the flour to create a roux.

Gradually pour in the warm milk while whisking constantly until the sauce becomes thick and creamy.

Season the bechamel sauce with salt, pepper, and a pinch of nutmeg.

Soak the lasagna sheets in very hot tap water for about 15 minutes until they are flexible.

Start assembling in a baking dish. The first layer should be meat sauce, followed by noodles, more meat, bechamel, mozzarella, and parmesan.

Repeat the layers until you reach the top, finishing with a generous layer of bechamel and cheese.

Cover with foil and bake at 375°F (190°C) for 40 minutes.

Remove the foil and bake for an additional 20 minutes. For a golden-brown top, broil for 1-2 minutes at the end.

Let the lasagna rest before cutting, garnish with fresh herbs, and serve.