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Prepare the ragù by sautéing onion, carrot, celery, and garlic. Add ground meat, tomato paste, white wine, crushed tomatoes, salt, and pepper. Simmer until thickened.
Make the pasta dough by combining all-purpose flour, semola rimacinata flour, eggs, and salt. Knead until smooth, then roll out and cut into lasagna sheets.
Prepare the béchamel sauce by melting butter, adding flour, then slowly whisking in milk. Season with nutmeg, salt, and pepper.
Assemble the lasagna by layering ragù, pasta sheets, béchamel, mozzarella, and parmigiano. Repeat the layers and finish with a layer of cheese on top.
Bake the lasagna until golden and bubbly. Let it rest before serving. Garnish with fresh parsley.