Classic Lasagna with Meat Sauce

1. For the meat sauce: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until browned. Drain excess fat. Add chopped onion and minced garlic; cook until softened, about 5 minutes. Stir in crushed tomatoes, red wine (if using), oregano, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally. 2. For the béchamel: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk, a little at a time, until smooth. Continue whisking constantly until sauce thickens, about 5-7 minutes. Season with salt, pepper, and a pinch of nutmeg. Remove from heat. 3. For the cheese mixture: In a bowl, combine ricotta cheese, egg, 1/4 cup Parmesan, salt, and pepper. 4. Preheat oven to 190°C (375°F). 5. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Layer with lasagna noodles (if using traditional noodles, cook them al dente beforehand). Spread half of the ricotta mixture over the noodles. Top with a layer of meat sauce, then a third of the béchamel, and a third of the shredded mozzarella. Repeat layers: noodles, remaining ricotta, meat sauce, béchamel, mozzarella. 6. Finish with a layer of noodles, the remaining meat sauce, béchamel, mozzarella, and the remaining 1/4 cup of Parmesan cheese. 7. Cover with foil and bake for 30 minutes. Remove foil and bake for another 20-30 minutes, or until bubbly and the top is golden brown. Let rest for 10-15 minutes before serving.