Step 1: Prepare the Bolognese Sauce

1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
2. Sauté the chopped onion and minced garlic for about 5 minutes until softened.
3. Add the ground beef and pork (or plant-based alternative) and cook, breaking apart, until browned (around 8 minutes).
4. Stir in the crushed tomatoes, tomato paste, red wine (if using), oregano, and basil. Simmer for about 30 minutes, stirring occasionally. Season with salt and pepper to taste.

Step 2: Make the Béchamel Sauce

1. In a saucepan, melt the butter over medium heat.
2. Whisk in the flour to form a roux, cooking for about 1-2 minutes.
3. Gradually add the milk while whisking continuously to avoid lumps. Cook until the sauce thickens, about 5 minutes. Season with salt and pepper.

Step 3: Cook the Lasagna Noodles

1. Boil the lasagna noodles according to package instructions until al dente.
2. Drain the noodles and set them aside.

Step 4: Assemble the Lasagna

1. Preheat your oven to 375°F (190°C).
2. In a 9×13-inch baking dish, spread a thin layer of Bolognese sauce on the bottom.
3. Add a layer of lasagna noodles, followed by more Bolognese sauce, a layer of béchamel sauce, and a sprinkle of Parmesan and mozzarella.
4. Repeat the layering process until all ingredients are used, ending with a top layer of cheese.
5. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.

Step 5: Serve

1. Let the lasagna rest for 10 minutes before slicing.
2. Garnish with fresh basil if desired and serve with a side salad or garlic bread.