Make the ragù: In a large pot, sauté the chopped onion, carrot, and celery with extra virgin olive oil and the whole garlic clove (which you will remove later). Add the ground meat and the bundle of herbs. Brown the meat, then pour in the red wine and let it evaporate. Add the tomato purée and simmer on low heat for 1 hour. If needed, add broth during cooking and stir occasionally. Season with salt and pepper.

Cook the lasagna noodles in plenty of salted boiling water for about 2 minutes, adding the vegetable oil to prevent sticking. Drain and transfer to ice water, then lay the noodles out on a clean towel to dry.

Make the béchamel: In a saucepan over heat, make a roux by melting the butter and stirring in the flour. Gradually whisk in the hot milk, bring to a boil, and cook until it reaches the desired thickness. Add salt and nutmeg to taste.