For the ragù, cut the carrot, celery and onion into small, fine cubes. Sauté the vegetables in 3 tbsp olive oil in a pan over a medium heat.

Add the mince and brown well over a high heat. Stir several times so that no lumps form.

Season the ragù with salt and pepper and deglaze with half a glass of white wine.

When the wine has evaporated, add the strained tomatoes and bay leaf to the sauce. Cover and simmer over a low heat for 1 hour.

To make the béchamel sauce, melt the butter in a small pan. Using a whisk, stir the flour into the butter and gradually add the milk while stirring. Allow the sauce to simmer and stir until it thickens and has a creamy consistency. Season with salt and nutmeg.

Preheat the oven to 180°C.

Finely dice the mozzarella and grate the Parmesan.

Spread some ragù on the bottom of an ovenproof dish. Add a layer of lasagne sheets. Spread a thin layer of meat sauce, a few cubes of mozzarella and a thin layer of béchamel sauce evenly over the plates. Cover everything with the next layer of lasagne sheets, then add the ragù, cheese and béchamel again and so on...

Finish with a layer of béchamel sauce, sprinkled only with grated Parmesan cheese.

Bake the lasagne in the oven at 180° C for 25-30 minutes until golden brown.