For the Bolognese:

· 2 tablespoons butter

· 1 tablespoon olive oil

· 1 medium onion, finely chopped

· 2 ribs celery, finely chopped

· 2 carrots, finely chopped

· 1 pound ground beef (80% to 85% lean)

· Kosher salt and freshly ground black pepper

· ¼ teaspoon freshly ground nutmeg

· 1 cup whole milk

· 1 cup dry white wine

· One 28-ounce can diced tomatoes

For the Béchamel:

· 2 tablespoons butter

· 2 tablespoons flour

· 2 cups whole milk, warmed on stovetop

· Kosher salt and freshly ground black pepper

· Freshly grated nutmeg

For the red sauce:

· One 28-ounce can crushed tomatoes

· 6 tablespoons butter

· 1 onion, peeled and halved through root end

· Salt and pepper

For the lasagna:

· Fresh lasagna sheets ( you can use the box but fresh is better)

· Béchamel, cooled

· Bolognese, cooled

· 1 pound fresh mozzarella, grated

· 1 cup grated Parmigiano Reggiano cheese, plus more for serving

· Red sauce, at room temperature or warm

· Chopped flat-leaf parsley, for garnishing (optional)

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