Prepare the Meat Sauce (Ragù):

• In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté for 3-4 minutes until softened.

• Add the ground beef and pork. Cook, breaking up the meat, until browned and cooked through.

• Add crushed tomatoes, tomato paste, red wine (if using), oregano, basil, salt, and pepper. Stir well and bring to a simmer. Reduce heat to low and simmer for 30-45 minutes, stirring occasionally, to allow the flavors to meld.

Make the Béchamel Sauce:

• In a saucepan, melt butter over medium heat. Add the flour and whisk constantly for about 2 minutes to form a roux.

• Gradually add the milk while continuing to whisk to prevent lumps. Cook for 5-7 minutes, or until the sauce thickens.

• Season with nutmeg, salt, and pepper, then remove from heat.

Assemble the Lasagna:

• Preheat your oven to 375°F (190°C).

• In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom. Layer 3 lasagna noodles over the sauce.

• Add a third of the meat sauce, followed by a third of the béchamel sauce, and sprinkle with a third of the ricotta, mozzarella, and Parmesan cheeses.

• Repeat the layers two more times, finishing with a top layer of sauce and cheese.

Bake:

• Cover the lasagna with aluminum foil and bake for 25-30 minutes.

• Remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbly.

• Let the lasagna rest for 10-15 minutes before slicing and serving.