This layered classic brings together a rich, slow-simmered beef and pork sauce — deepened with tomato paste, a splash of red wine, and crushed tomatoes — with a silky, nutmeg-scented béchamel that gets whisked to velvety perfection on the stovetop. Layer after layer builds toward a bubbling top of melted mozzarella and sharp Parmesan, baked until golden and set enough to slice into clean, hearty squares. The sautéed onion, carrot, and celery give the meat sauce real depth, while a short rest after baking lets every layer firm up before you dig in. It's the kind of comforting, from-scratch lasagna that makes a great centerpiece for a gluten free dinner table, no one at the table will guess how easy it was to pull off. Serve it with a simple salad and you've got a satisfying, crowd-pleasing meal that keeps well for leftovers too.
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Bring a large pot of heavily salted water to a boil. Add the lasagna noodles and 1 tbsp olive oil and cook until just shy of al dente — tender but with a firm bite at the center, about 8 minutes (they will finish cooking in the oven). Drain, lay flat on a lightly oiled baking sheet, and set aside.
Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute.
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