For the meat sauce, heat 3 table spoons of olive oil in a large saucepan on a medium heat. Then, add peeled carrot, onion and celery finely chopped. Stir for 10-15 minutes until the mixture is lightly colored.
Add the two types of minced meat and stir until the color is well brown. Pour the wine and mix until the alcool is evaporated. Add the tomato sauce, a glass of water, a pinch of salt and two bay leaves.
Cook on low heat for at least 2 hours with lid. Stir occasionally and if the sauce starts to dry add water.
Prepare the béchamel melting butter in a pan, adding flour and stirring until it becomes a cream. Pour in very warm milk and blend until you have a creamy white sauce. Bring the sauce to a boil and cook for at least 10 minutes.
Cook the lasagne dry sheets in boiling water according to the instructions on the package.
Spread three spoon of meat sauce into the bottom of a earthenware ovenproof dish. Follow with a layer of lasagne sheets, add a third of your meat sauce and a third of béchamel. Repeat the two more time and top with grated Parmigiano Reggiano cheese.
Bake the lasagne for 20 minutes (into preheat oven to 200°C) until they are brown on top.