First, dice finely the onion, carrots and celery. This is the soffritto for the bolognese.

Sauté vegetables in a saucepan with olive oil until tender, about 10 minutes.

Add the ground meat and brown it over medium-high heat for about 10 minutes, then add the wine and let it evaporate over high heat.

Add the tomato passata, a glass of water or broth and a bay leaf and stir well.

Continue cooking over low heat, for at least two hours, stirring occasionally. Taste and adjust the flavor with salt and pepper if necessary.

Meanwhile, prepare the béchamel sauce.

Once the Bolognese sauce and bechamel have been made, all that remains is to assemble the ingredients.

There must be a minimum of 4/5 layer of lasagna noodles.

Grease a baking dish with a little bit of butter and create the first layer starting with the meat sauce.

Then add a layer of lasagna noodles. Continue with mozzarella, parmesan, béchamel and more bolognese.

Cover with more lasagna noodles and continue until all ingredients are used up.

In the last layer, mix a little bit of meat sauce together with some béchamel.

To form a crust on the top layer, add lots of parmesan cheese and butter flakes.

Place the baking dish in a hot 356 degrees F oven and bake for about 30-40 minutes. ( 20-30 minutes with aluminum foil and the last 10 without) 

The last 5 minutes of cooking put the oven to gril, it will form a delicious crust.