1. Prepare the Bolognese Sauce: Finely chop 1 onion, 2 garlic cloves, and 1 carrot. Heat 50 g of butter in a large skillet over medium heat. Sauté the chopped vegetables until softened and fragrant. Add 400 g of ground beef and 200 g of pork mince. Cook until browned, breaking up any clumps with a spoon. Season with salt and pepper to taste. Simmer for 20–30 minutes, allowing flavors to combine.

2. Make the Béchamel Sauce: Melt 50 g of butter in a saucepan over medium heat. Stir in 50 g of flour and cook for about 1 minute to form a roux. Gradually add 2 cups (500 ml) of milk (if desired) while whisking continuously until smooth and thickened. Season with salt, pepper, and a pinch of nutmeg (optional).

3. Assemble the Lasagna: Preheat your oven to 180°C (350°F). In a baking dish, spread a thin layer of Bolognese sauce. Place lasagna sheets over the sauce, followed by a layer of Béchamel sauce. Repeat the layers until all the sauce is used, finishing with a layer of Béchamel on top. Sprinkle 100 g of grated Parmesan cheese evenly over the top.

4. Bake the Lasagna: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes or until the top is golden and bubbly.

5. Let the lasagna rest for 10 minutes before serving to set the layers.