Step 1: Chop the onion, carrot, and celery and sauté them in a little olive oil until soft and slightly golden. Then add the ground meat and cook until it browns. Season with salt and pepper, then add the tomato paste, red wine, fresh basil, and chicken stock. Stir well. Cover the pot and simmer over medium heat for 2 hours.

Step 2: For the Bechamel sauce, melt the butter in a pan and add the flour, stirring vigorously with a whisk to avoid lumps. Let the mixture cook for a few minutes so the flour cooks through, then gradually add the milk, stirring continuously until the sauce thickens. Finally, add the grated Parmesan, salt, pepper, and a pinch of nutmeg. Leave it on the heat for a few more minutes until it reaches the desired consistency.

Step 3: Start assembling the dish in the baking tray as follows: spread a layer of ragu sauce evenly across the surface, followed by a layer of lasagna sheets, another layer of ragu sauce, bechamel sauce, pieces of mozzarella, and grated Parmesan. Continue the layering process, alternating the ingredients.

Step 4: Cover the tray with baking paper and place it in the preheated oven at 200℃. Bake for 30-35 minutes, then remove the paper and leave it in the oven for an additional 3-4 minutes until the lasagna develops a golden and crispy crust.

Enjoy!