My Childhood Lasagna

Method

1. Prepare the soffritto: clean and finely chop carrot, celery, and onion. Sauté in olive oil with a sprig of rosemary, a few sage leaves, and a clove of garlic until softened.
2. Remove the herbs and garlic from the pan. Add the ground beef and crumbled fresh sausage. Brown the meat well, stirring.
3. Season the meat with salt and pepper. Add a spoonful of tomato concentrate and stir.
4. Pour in a splash of white wine and let it evaporate.
5. Add the tomato passata and a little water (rinse the bottle). Let the ragù simmer while you prepare the béchamel.
6. For the béchamel: in a separate pot, melt butter over medium heat. Add flour and cook, stirring, for a minute or two.
7. Gradually add milk, whisking constantly to avoid lumps. Season with salt and nutmeg. Cook until thickened.
8. Assemble the lasagna: spread a thin layer of béchamel on the bottom of a baking dish. Place a layer of egg pasta sheets on top.
9. Add a layer of ragù, then béchamel, then a generous sprinkle of Parmigiano Reggiano. Repeat layering until all ingredients are used, finishing with a top layer of béchamel and Parmigiano.
10. Bake in a preheated oven at 180°C (350°F) for about 30 minutes until golden and bubbling.