Classic Lasagna Casserole

Preheat oven to 200°C (approximately 400°F).

Peel and finely chop the onion and garlic. Peel the carrots, and rinse the celery. Finely dice both the celery and carrots. Slice the mozzarella and tomatoes.

Heat the olive oil in a deep frying pan over medium heat. Sauté the onion, garlic, and ground meats. Add the carrot and celery, and sauté briefly. Stir in the tomato paste, wine, and crushed tomatoes. Season to taste with salt and pepper, and simmer gently for 20 minutes.

Melt the butter in a saucepan. Add the flour, and sauté briefly. Gradually incorporate the milk, stirring constantly. Bring to a boil, and cook for 1 minute, stirring constantly. Remove the pan from the heat, and season to taste with salt, pepper, and nutmeg.

Place a layer of bechamel in a greased baking dish, then top with a layer of lasagna noodles. Top with a layer of the ground meat. Continue layering until all the ingredients are used, finishing with a layer of lasagna noodles. Top with the tomato and mozzarella slice, then bake for 30 minutes until golden brown.