Start by making the meat sauce: Use a food processor to finely chop the onion, celery, and carrots for the classic soffritto.

Heat the olive oil in a large pot, add the soffritto, and cook for about 10 minutes. Add the ground meat and brown it slowly for another 10 minutes. Pour in the white wine and let it evaporate. Add the tomato purée, a little water, and a pinch of salt. Simmer on very low heat until fully cooked.

Next, make the béchamel sauce: In a saucepan, melt the butter. Add the flour and whisk well, then slowly add the milk and a pinch of salt. Cook over low heat, whisking constantly, until the sauce is thick and smooth.

Now assemble the lasagna: Spread a layer of béchamel sauce on the bottom of a baking dish. Add a layer of lasagna noodles, then more béchamel, a layer of meat sauce, and sprinkle with Parmesan cheese.

Continue layering in this order until you use up all the ingredients. For the final layer, top the meat sauce with a generous handful of Parmesan cheese.

When the dish is assembled, bake in a preheated oven at 400°F (200°C) for 25–30 minutes.

The lasagna is ready when a golden crust forms on top. Let it cool slightly before serving.