Homemade Classic Lasagna

Heat olive oil in a large pot or Dutch oven over medium heat. Add diced carrots, celery, and onion. Sauté for about 8-10 minutes until softened.

Add minced garlic and cook for 1 minute until fragrant. Push vegetables to one side, add ground beef to the other side of the pot and break it up with a spoon. Brown the meat thoroughly, stirring occasionally.

Stir in tomato paste and cook for 2 minutes, allowing it to caramelize slightly. Pour in red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer until the wine has mostly evaporated.

Add crushed peeled tomatoes, salt, pepper, dried rosemary, and dried thyme. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for at least 1 hour (or up to 2-3 hours for best flavor), stirring occasionally.

While the meat sauce simmers, prepare the bechamel sauce. Melt butter in a separate saucepan over medium heat. Add flour and whisk constantly for 1-2 minutes to create a roux.

Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency. Season with a pinch of nutmeg, salt, and white pepper.

Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Spread a thin layer of meat sauce on the bottom of the dish.

Arrange a layer of lasagna noodles over the meat sauce. Top with a layer of meat sauce, then a layer of bechamel sauce, and sprinkle with mozzarella and Parmesan cheeses.

Repeat layering: noodles, meat sauce, bechamel, cheeses, until all ingredients are used, ending with a final layer of bechamel and a generous sprinkle of cheeses on top.

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