This is a typical meat lasagna in Lucca and one of my favorites! I had to bring the recipe home with me to make for everyone I love.
 
Tuscan Meat Lasagna
Serves 6-8 
 
The Meat Sauce
1/3 cup Extra Virgin Olive Oil
2 medium Carrots, minced
1 medium Red Onion, minced
3 fresh Basil Leaves
1 tsp. fresh Thyme
2 fresh Sage Leaves
1 Bay Leaf
1 Clove Garlic, minced
2 Lbs. Ground Beef
1 cup Dry White Wine
¼ tsp. Ground Nutmeg
1 large can Italian Plum Tomatoes, squeezed until shredded
1 ½ tsps. Salt
¾ tsp. Pepper
1 cup Pecorino Romano Cheese
 
In a large heavy bottom pot, heat 1Tbs. of Olive Oil. 
Add the beef and cook over medium heat until cooked, about 10 minutes, stirring frequently.  
Remove the cooked beef with a slotted spoon and set aside. Remove excess meat oil from pan and discard.  
Add the remaining olive oil, all the vegetables, herbs (except the nutmeg) and cooked beef back to pan and sauté for 10 minutes, stirring frequently. 
Pour in wine and cook until evaporated. Add the tomatoes and continue to cook for 20 minutes, covered.  
Add Salt, pepper and nutmeg, and mix to blend and set aside.
 
The Besciamella Sauce
1 quart (4 cups) Whole Milk, heated
¾ Lb. (3 sticks) Unsalted Butter
½ cup Unbleached Flour
½ tsp. Nutmeg
½ tsp. Salt and dash of pepper
 
Melt butter in a heavy bottomed saucepan.  Whisk in flour and cook, stirring until flour is smooth, but do not boil or brown mixture.  
Slowly add the warm milk, continuing to stir as the sauce thickens. Bring to a boil then lower the heat and cook, stirring for 3-4 minutes.  
Add nutmeg, salt and pepper and season to taste. Remove sauce from heat.
Set aside or to cool sauce for later use, cover the surface with plastic wrap or pour a film of milk over it to prevent a skin from forming. 
 
Assembling Lasagna
In a large pot, bring 6 quarts of cold water to a boil, add the salt. Cook lasagna pasta for 2-3 minutes.  Drain and place in a bowl of cold water.
In a 9x13 inch pan. Layer besciamella, pasta, meat sauce, and fresh grated Pecorino. Continue to layer until all the ingredients have been used. 
Top with meat sauce, besciamella and grated Pecorino Romano. 
Bake at 350 degrees for 30- 40 minutes until bubbling inside.  Rest 5 minutes and Serve hot.