1-First, begin by mincing 1 yellow onion, 2 carrots, 2 celery stalks, and 3 garlic cloves. These vegetables are sautéed in 2 tablespoons olive oil over medium heat for 4 to 6 minutes until they soften and release their aromas. Then, add 250 grams of ground pork and 250 grams of ground beef, cooking until browned for a rich base.

2-Next, deglaze the pot with 1 cup (240 ml) of white wine if you choose, letting it reduce by half to boost the flavors. Stir in 800 grams of crushed canned tomatoes, along with coarse sea salt and freshly cracked pepper to taste, and let it simmer for depth. Meanwhile, prepare your homemade pasta dough by rolling it out and cutting it into sheets measuring 23 to 28 cm (9 to 11 inches) to fit your baking dish, then dust with flour.

3-Boil six to seven pasta sheets at a time in salted water for 20 to 30 seconds, drain them, and lay them flat on a clean towel. For the béchamel sauce, use standard ingredients like butter, flour, and milk to make a warm, creamy mixture. Now, assemble the lasagna in your 33×23 cm baking dish by starting with a small amount of béchamel sauce, followed by a layer of Bolognese sauce, then the pasta sheets.

4-Repeat the layering, adding béchamel and Bolognese sauces between pasta layers, and sprinkle 200 grams of shredded whole milk mozzarella cheese and 100 grams of grated Parmesan cheese over each sauce layer. Reserve a generous portion of béchamel for the top layer, then add the remaining Bolognese sauce and cheeses. Preheat your oven to 204°C (400°F) and bake for 35 to 40 minutes until the edges are browned and crispy.

5-After baking, let the lasagna rest at room temperature for 10 to 15 minutes before slicing and serving. This recipe provides a rich, hearty meal with a balance of creamy béchamel, savory meat sauce, tender pasta, and melted cheese.