Make the soffritto

• Sweat the diced onion, carrots and celery in olive oil over medium heat until softened.
• Add the minced garlic and stir for a minute.

Brown the meat

• Add the ground beef and Italian sausage and brown.
• Stir in the tomato paste and cook down for a few minutes.

Build the meat sauce

• Deglaze the pot with the red wine and let it reduce.
• Pour in the tomato puree, then season with salt, oregano and black pepper and add the basil and Parmesan rind.
• Simmer until reduced and thickened.

Make the bechamel

• Melt the butter in a small saucepan and whisk in the flour to make a roux, cooking for a few minutes.
• Slowly whisk in the warm milk until thick and creamy.
• Season with salt, pepper and a touch of nutmeg, then set aside.

Soften the lasagna sheets

• Do not boil the sheets; cover them with very hot tap water until flexible.

Layer the lasagna

• Start with a layer of meat sauce, then noodles, meat, bechamel, mozzarella and Parmesan.
• Repeat the layers, finishing with a generous layer of mozzarella and Parmesan on top.

Bake

• Bake covered at 375 °F (190 °C).
• Bake uncovered.
• Broil at the end.