Heat a large skillet over medium heat and add olive oil. Sauté the diced onion for about 5 minutes until it becomes translucent. Stir in minced garlic and cook for an additional minute, releasing its aroma. Add the ground beef and pork, browning for 7-10 minutes until fully cooked. Pour in crushed tomatoes and a splash of red wine, letting the sauce simmer on low for 30-40 minutes until thickened and flavors meld beautifully.

In a medium saucepan, melt butter over medium heat. Whisk in flour, creating a roux, and cook for 1-2 minutes until it’s lightly golden. Gradually pour in warm milk while whisking constantly to avoid lumps. Continue whisking for 5-7 minutes until the mixture thickens and coats the back of the spoon. Finish with a pinch of salt and nutmeg, allowing the béchamel to sit while you prepare the lasagna noodles.

Bring a large pot of salted water to a boil. If using traditional lasagna noodles, cook according to package instructions for about 8-10 minutes until al dente. Be sure to stir occasionally to prevent sticking. Once cooked, drain the noodles and lay them flat on a clean kitchen towel so they don’t stick together while you assemble your Lasagna with Béchamel Sauce.

Preheat your oven to 375°F (190°C). In a 9x13-inch baking dish, spread a layer of meat sauce at the bottom to prevent sticking. Layer noodles over the sauce, followed by a generous spread of béchamel. Sprinkle mozzarella and parmesan cheese, creating additional layers by repeating the process. Finish with a top layer of béchamel and a sprinkle of cheese for a bubbling, golden finish.

Cover your assembled lasagna with foil to keep it moist, and place it in the preheated oven. Bake for 25-30 minutes until hot and bubbly. Remove the foil and bake for another 10-15 minutes, or until the top is a beautiful golden brown, and the sauce is bubbling around the edges.

Once out of the oven, let the lasagna rest for about 10-15 minutes. This allows the layers to set, making it easier to slice. Serve with a side of garlic bread or salad.