Bolognese Lasagna

For the Bolognese Sauce

• 2 tbsp olive oil
• 1 lb ground beef
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 cup beef broth
• 1/2 cup dry red wine (optional)
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and freshly ground black pepper to taste

For the Béchamel Sauce

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups milk, warmed
• 1/4 tsp nutmeg
• Salt and white pepper to taste

For Assembling the Lasagna

• 12-15 lasagna noodles, cooked according to package directions
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Prepare the Bolognese Sauce

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add ground beef and cook, breaking it up with a spoon, until browned.
3. Drain off any excess grease.
4. Add chopped onion, carrots, and celery to the pot.
5. Cook, stirring occasionally, until vegetables are softened, about 8-10 minutes.
6. Stir in minced garlic and cook for 1 minute more until fragrant.
7. Pour in crushed tomatoes, beef broth, and red wine (if using).
8. Add oregano and basil.
9. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally, until sauce has thickened.
10. Season with salt and black pepper to taste.

Prepare the Béchamel Sauce

1. Melt butter in a medium saucepan over medium heat.
2. Whisk in flour and cook for 1-2 minutes, stirring constantly, to form a roux.
3. Gradually whisk in the warm milk until smooth.
4. Bring to a simmer, whisking constantly, until the sauce thickens, about 5-7 minutes.
5. Stir in nutmeg, salt, and white pepper.

Assemble the Lasagna

1. Preheat oven to 375°F.
2. Spread a thin layer of Bolognese sauce on the bottom of a 9x13 inch baking dish.
3. Arrange a layer of cooked lasagna noodles over the sauce.
4. Spread about one-third of the Bolognese sauce over the noodles.
5. Spoon about one-third of the béchamel sauce over the Bolognese sauce.
6. Sprinkle with about one-third of the mozzarella and Parmesan cheeses.
7. Repeat layers: noodles, Bolognese, béchamel, cheeses, two more times.
8. Top with a final layer of noodles, remaining béchamel sauce, and remaining cheeses.

Bake the Lasagna

1. Cover the baking dish loosely with aluminum foil.
2. Bake for 25 minutes.
3. Remove the foil and bake for another 20-25 minutes, or until the top is golden brown and bubbly.
4. Let the lasagna rest for 10-15 minutes before serving.