Procedure for pasta sheets:

Pass through a sieve the flour and arrange in the shape of the volcano, you place the center eggs lightly beaten with the hands. Mix until blended. Work on a smooth surface that occasionally dusted with flour. Let the dough rest, to which you gave a ball for 30 minutes in a container in a cool, lightly floured and covered with a layer of transparent film. Spread the dough with the machine or by hand with a rolling pin. Once you spread out the dough to dry for a few minutes before cutting.

Procedure for ragù (meat sauce):

Prepare a mixture with celery, carrot, onion, parsley, chop everything with the mezzaluna knife or with the blender (better if you use the knife to conserva all the vitamins inside the vegetable). Put the mixture in a pan with 4 tablespoons of extra virgin olive oil, cook until tender, but not brown, about 10 minutes. Then add the minced meat, first the pork and then the beef. Using a wooden spoon, break up bits of meat and stir occasionally. Leave to cook until the meat has drained all its water. Add salt and pepper to taste, douse with the red wine, allow to evaporate and then add the peeled tomatoes previously cut into cubes (or the tomato paste). Reduce heat to a minimum and simmer for 2-3 hours, uncovered, stirring occasionally.

Procedure for bechamel sauce:

In a saucepan put the 4 tablespoons of flour, add the milk and stir with a kitchen whisk. Put on the heat, stirring constantly until it is added. Continue cooking over medium heat, stirring constantly, until the sauce has thickened and is smooth. Remove from the heat, add the butter, then the salt and the nutmeg. Cool the sauce for about 15 minutes before using. It becomes firmer as it cools.

Layer by layer assembly:

Once the béchamel is ready, we can assemble our lasagna. Take a baking tray or oven dish, spread 3-4 tablespoons of béchamel on the bottom, lay the pasta sheets and cover again with 4-5 tablespoons of béchamel, 6 tablespoons of ragù sauce, sprinkle with Parmesan. Continue alternating the pasta sheets, béchamel sauce, ragù sauce, parmesan until you complete the sheets.

Bake at 180° C (356° F) for 20-25 minutes. Your lasagna is ready: add a drizzle of truffle olive oil to make it really special!