For the red sauce
Lightly saute the coarsely chopped onions and garlics,the add rosemary, thyme, and sauté.
Add the beef and sauté for 3-4 minutes until golden and caramelized.
Stir in the tomato paste and mix.
Add the wine and as soon as it evaporates, add salt, pepper, and the tomatoes, and mix.
Cover the sauce and lower the heat to medium. Let it simmer for 30 minutes.
Remove from the heat, add the parsley and basil finely chopped, and mix. You can now set aside and get started on the bechamel sauce.
For the bechamel sauce
Place a pot over medium heat.
Add the butter and let it melt. Add the flour and mix with a hand whisk until it absorbs the whole butter.
Add the milk in 7-8 batches by constantly stirring with the whisk.
As soon as the bechamel sauce thickens, add the nutmeg, salt, pepper, and mix.
As soon as you see bubbles, remove from the heat, add fold in the grated cheese, and mix.
To assemble the layers:
Preheat the oven to 180 degrees Celsius.
Spread the olive oil onto a 36x28 cm pan and then, add a layer of the lasagna so that the whole bottom is covered. It doesn’t matter if you use broken pieces of the lasagna sheets.
Spread the 1/3 of the beef sauce, the ¼ of the bechamel sauce, the ¼ of the grated cheese, and cover with another layer of lasagna.
Follow the same process 1/2 more times.
Cover with parchment paper and foil, and bake for 30 minutes. Uncover and bake for 20-30 minutes until golden. Allow 30 minutes for them to cool before serving.