🍅 Simmer the Bolognese
- Heat olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery and cook for 6 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add the ground beef and cook for 7 minutes until browned, breaking it apart.
- Pour in the wine and simmer for 2 minutes.
- Stir in crushed tomatoes, tomato paste, oregano, and basil; season with salt and pepper.
- Reduce to low and simmer for 45 minutes, stirring occasionally.
🥣 Make the Béchamel
- Melt butter in a saucepan over medium heat and whisk in the flour for 1 minute.
- Slowly whisk in the warm milk and cook for 4 minutes until thickened.
- Season with nutmeg, salt, and pepper.
🍝 Cook the Noodles
- Boil the lasagna noodles in salted water until just al dente; drain.
🧀 Assemble the Lasagna
- Spread 1 cup of Bolognese in a 9x13-inch baking dish.
- Layer 4 noodles, half the remaining Bolognese, 1/3 of the béchamel, half the ricotta in dollops, and 1 cup of mozzarella.
- Repeat the layers once more.
- Top with the final 4 noodles, the remaining béchamel, the last cup of mozzarella, and all the Parmigiano.
🔥 Bake and Rest
- Bake at 375°F for 35 to 40 minutes until bubbly and golden.
- Rest for 15 minutes before slicing and serving.