1. Prepare the Meat Sauce

• Heat olive oil in a large pan over medium heat. Add the onions, carrots, and celery. Sauté for about 5-7 minutes until softened.
• Stir in the minced garlic and cook for another 30 seconds until fragrant.
• Add the ground beef (and pork if using), breaking it up with a wooden spoon. Cook until browned, about 8-10 minutes.
• Stir in the tomato paste and cook for 2 minutes to enhance its flavor.
• Pour in the crushed tomatoes, beef stock, and red wine. Stir well.
• Add oregano, basil, red pepper flakes, salt, and black pepper.
• Lower the heat and let it simmer for 45 minutes, stirring occasionally. The sauce should thicken and deepen in flavor.

2. Prepare the Béchamel Sauce

• In a saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes to create a roux.
• Gradually add the warm milk, whisking continuously to avoid lumps.
• Bring the sauce to a gentle simmer and continue stirring for 5 minutes until it thickens.
• Stir in the nutmeg, Parmesan cheese, salt, and white pepper. Remove from heat.

3. Assemble the Lasagna

• Preheat the oven to 375°F (190°C).
• Lightly grease a baking dish with olive oil. Spread a thin layer of meat sauce at the bottom.
• Lay down a single layer of lasagna sheets. Spread a layer of béchamel sauce over them, followed by another layer of meat sauce.
• Repeat the layers until all ingredients are used, finishing with béchamel on top.
• Sprinkle shredded mozzarella and Parmesan cheese evenly over the surface.

4. Bake the Lasagna

• Cover the dish with foil and bake for 30 minutes.
• Remove the foil and bake for another 15-20 minutes until the cheese is golden and bubbly.
• Let the lasagna rest for at least 10 minutes before slicing. Garnish with fresh basil.