To begin, preheat your oven to 180°C (350°F). In a large pot or pan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion, carrot, and celery, sautéing until softened and fragrant, about 5-7 minutes. This combination of vegetables forms the base of your ragù, infusing it with a depth of flavour.

Next, add the ground beef and pork to the pot. Cook until browned, breaking up any large clumps with a wooden spoon. Once the meat is browned and has released its juices, pour in the red wine and allow it to simmer for a few minutes until reduced. This step adds richness to the sauce while helping tenderize the meat.

Stir in the crushed tomatoes, season with salt and pepper, and lower the heat. Let the ragù simmer gently for 45 minutes to 1 hour, stirring occasionally. The sauce should thicken as the flavours meld together. If the sauce reduces too quickly, add a splash of water or stock to maintain a moist consistency. Once done, set the ragù aside.

While the ragù simmers, prepare the béchamel sauce. In a saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for 2-3 minutes to form a smooth paste (roux). Slowly pour in the warm milk, whisking vigorously to avoid lumps. Continue cooking and whisking until the sauce thickens and becomes silky, about 5-7 minutes. Season with a pinch of salt and freshly grated nutmeg, then set it aside.

If using dried lasagna sheets, cook them in salted boiling water for 2-3 minutes, until al dente. Drain and transfer to a clean kitchen towel to prevent sticking. If using fresh pasta sheets, there’s no need to pre-cook them, but be sure to layer them evenly to avoid undercooking later.

Grease a medium-sized baking dish with olive oil. Begin by spreading a thin layer of ragù at the bottom of the dish. Place a layer of lasagna sheets on top, covering the sauce evenly. Next, spoon a layer of béchamel over the pasta, followed by more ragù. Repeat the layering process, alternating between lasagna sheets, béchamel, and ragù, until all ingredients are used up. The final layer should be a generous spread of béchamel sauce.

Sprinkle the top of the lasagna with grated Parmigiano-Reggiano, ensuring it’s evenly distributed. This will give your lasagna a golden, crispy top. Cover the dish loosely with foil and bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes until the top is bubbling and golden brown.

Remove the lasagna from the oven and let it rest for about 10 minutes before serving. This will allow the layers to settle and make slicing easier. For presentation, serve with an extra sprinkling of Parmigiano-Reggiano and a drizzle of olive oil. Pair with a fresh green salad or crusty bread to complement the rich flavors of the dish.