If you’re opting to create fresh pasta, prepare about 3-4 portions of dough using flour and eggs, roll thinly, then cut into sheets.

In a saucepan, heat olive oil over medium heat, sauté onions and garlic until soft. Add ground meat and cook until browned, then stir in tomatoes, red wine, and herbs. Simmer for 2 hours.

Melt butter in a saucepan, whisk in flour to make a roux. Gradually add milk, whisking until thick. Season with salt, pepper, and nutmeg.

Preheat oven to 375°F (190°C). Spread a layer of béchamel, then add lasagna sheets, ragù, and Parmigiano cheese. Repeat layers, finishing with béchamel and cheese.

Cover with foil and bake for 35-40 minutes. Remove foil for a crispy top in the last few minutes. Let rest for 10-15 minutes before serving.