1-First Step: Mise en Place and Prep Gather all ingredients and preheat the oven to 375°F (190°C). Finely chop the onion, carrots, celery, and garlic. Measure the wine, milk, and tomatoes, and grate the cheeses. If using fresh pasta sheets, prepare a pot of salted water and boil them for 20 to 30 seconds, then lay them on a towel to separate. This step, taking 10 to 15 minutes, keeps everything organized.

2-Second Step: Build the Soffritto and Brown the Meat Heat 2 tablespoons olive oil in a skillet over medium heat. Add the chopped onion, carrot, and celery, cooking until soft, about 6 to 8 minutes. Stir in garlic for 30 seconds, then add the ground meat and brown it for 3 to 4 minutes. Season with salt and pepper as needed; for adaptations, use plant-based mince instead.

3-Third Step: Deglaze and Simmer the Ragù Pour in 1 cup dry red wine to deglaze, reduce by half, then add crushed tomatoes and 1 cup whole milk. Simmer on low for 45 to 60 minutes until thickened. You can speed it up to 20 to 30 minutes if pressed for time. As per the recipe summary, finely mince the vegetables first and sauté for 4 to 6 minutes before adding meat.

4-Fourth Step: Prepare the Béchamel or Cheese Layer For béchamel, melt butter in a pan, whisk in flour, and add milk to thicken. Season it simply. Alternatively, mix ricotta with egg and cheese. Keep it warm as instructed. This takes about 10 minutes and adds the creamy contrast essential to the dish.

5-Fifth Step: Assemble the Lasagna Spread ragù in a baking dish, layer with pasta sheets, sauces, and cheeses, using ¼ cup mozzarella and 2 tablespoons Parmesan per layer. Continue until ingredients are used, topping with extra sauces and cheeses. If making ahead, assemble and refrigerate for up to 2 days, as noted in storage tips.

6-Sixth Step: Bake Until Bubbly and Golden Bake covered for 25 minutes at 375°F, then uncover for 10 to 20 minutes until golden. Aim for an internal temperature of 165°F. From the summary, bake at 400°F for 35 to 40 minutes for that crispy edge. Let it rest for 10 to 15 minutes before serving.