To make the Meat Sauce:

Heat some oil in a pot, over medium heat. Then add the onions and carrots. Cook them for 8 to 10 minutes until they become soft.

Next, add the garlic. Sauté it for around 1 minute until it becomes fragrant.

Add the beef and pork (if using) to the pot and cook while breaking it up with a spoon until it browns.

Pour in the Passata crushed tomatoes tomato paste, crushed bouillon and dried herbs. Mix everything well to combine and bring it to a simmer.

Season with your desired amount of salt, pepper (I usually use 3/4 teaspoon each) and sugar if needed.

Cover the pot. Let it cook for 20 to 30 minutes, occasionally stirring until the sauce thickens slightly and the meat becomes tender.

For the Parmesan White Sauce (Béchamel):

In a pot melt some butter over medium heat.

Remove the pot from the heat source; then add flour to it. Whisk for 30 seconds until well blended.

Place the pot back, on low heat; slowly whisk in one cup of milk at a time until well combined.

After each addition of milk mix well before adding more until you have used all of the milk ensuring that no lumps are formed.

If the sauce is too thick you can add a little milk until it reaches a creamy consistency. Increase the heat to medium. Continue cooking the sauce while stirring occasionally. It should coat the back of your spoon, which usually takes about 6 to 7 minutes. Once it reaches that point you can add in the parmesan cheese. Take it off the heat. Remember to season with salt and pepper mixing until the cheese melts completely.

Now let’s assemble everything:

Preheat your oven to 350°F (180°C). Start by spooning 1 cup of meat sauce, onto the base of a baking dish measuring 9×13 inches. Cover this layer with lasagna sheets cutting them if necessary to fit over the meat. Then create layers using around 2 cups of meat sauce (or enough to cover the pasta) followed by 1 cup of sauce and half of the mozzarella cheese. Repeat these layers more keeping aside some mozzarella for topping.

For your final layer pour over any remaining meat and white sauces onto lasagna sheets before sprinkling with the leftover mozzarella cheese on top. Bake in preheated oven for 25 minutes or until brown and bubbling deliciously.

Once done baking you can garnish your lasagna with parsley, for added freshness before letting it rest for around 10 minutes. This resting period allows everything to settle nicely before slicing into portions and serving.