Ragu Bolognese:

• Sauté veggies: Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic. Cook for about 10 minutes until the vegetables soften (do not brown).

• Brown beef: Add the ground beef and cook, breaking it up with a spoon, until browned.

• Simmer: Stir in crushed tomatoes, tomato paste, red wine, bouillon cubes, bay leaves, thyme, oregano, Worcestershire sauce, and a pinch of salt and pepper. Simmer, covered, for 1.5–2 hours, then uncovered for an additional 30 minutes until the sauce thickens. Adjust salt and sugar to taste.

Cheese Sauce (Béchamel):

• Melt butter in a saucepan over medium heat. Whisk in flour and cook for about 1 minute.

• Gradually add milk while whisking continuously to avoid lumps. Let the sauce simmer for 5–8 minutes, until thickened.

• Stir in the cheese, nutmeg, salt, and pepper until the cheese is melted and the sauce is smooth.

Assemble & Bake:

• Preheat the oven to 180°C/350°F.

• In a 13×9-inch baking dish, start by layering: ragu base, followed by lasagna sheets, 2½ cups ragu, and 1 cup of cheese sauce. Repeat the layers.

• Top with the final lasagna sheets, remaining cheese sauce, and sprinkle with shredded mozzarella.

• Bake for 25 minutes, until golden and bubbly.

• Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil or parsley.