Heat olive oil & butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrots & celery and sauté until the onion is translucent about 5 minutes.
Next, add in the 2 teaspoons of salt & minced garlic and cook for 1-2 more minutes. Add the ground turkey (or meat of choice) and cook for 10 minutes, until browned, crumbling and stirring occasionally.
Pour in red wine (optional), deglaze the bottom of the pot & allow to cook for 4-5 minutes. Add the can of crushed tomatoes, salt, pepper, thyme & basil and stir to combine everything.
Bring the sauce to a boil, cover, turn the heat down to medium-low & simmer for 45 minutes.
Once the bolognese is done, cook lasagna noodles (if they need to be pre-boiled) according to package directions
Melt butter in a small saucepan over medium heat. Once melted, whisk in the flour and cook for 2-3 minutes until it turns a light golden color. Slowly pour in the milk while whisking.
Bring the sauce to a simmer and whisk regularly until it thickens, about 10 minutes.
Turn off the heat and season with salt, pepper, garlic powder and nutmeg & then stir in parmesan cheese.
Preheat the oven to 375° F. Using a 13x9 inch baking pan, spoon a thin layer (about ¼-1/3 cup) of bolognese on the bottom of the pan.
Add a layer of lasagna noodles. Spread a layer of the bolognese over the layer of noodles, then add a layer of béchamel (approximately ⅓ cup). Sprinkle about 2 tablespoons of parmesan cheese on top.
Repeat the layers two to three more times until you run out of noodles. Layer the top layer of lasagna noodles with the last of the béchamel sauce, remaining parmesan cheese and ½ cup of mozzarella cheese.
Bake uncovered for 45 minutes until golden and cheese is slightly bubbling. Let rest for at least 30 minutes and enjoy!
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Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.