For the Bolognese sauce:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced
• 1 pound ground beef (or a mix of beef and pork)
• 2 tablespoons tomato paste
• 1 cup whole milk
• 1 cup dry white wine
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg

For the béchamel sauce:

• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk, warm
• ¼ teaspoon salt
• Pinch of nutmeg

For assembly:

• 9–12 lasagna noodles, cooked or oven-ready
• 1½ cups grated Parmesan cheese
• Chopped parsley for garnish (optional)