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Render bacon in a large pan until crispy. Remove and set aside.
In the same pan, sauté onion, celery, carrot in olive oil until soft, 6–8 min. Add garlic, cook 1 min more.
Add ground beef, season, and brown well. Add bacon back in, then stir in tomato sauce, basil, and oregano. Simmer gently 45–60 min until rich and thick.
Meanwhile, make the béchamel: melt butter, whisk in flour for 1–2 min, slowly add warm milk, and whisk until smooth. Season with salt, pepper, and nutmeg.
To assemble, layer in a baking dish: beef ragu → pasta sheets → béchamel → mozzarella + parmesan. Repeat until full, finishing with cheese on top.
Cover with foil and bake at 375°F (190°C) for 35–40 min.
Uncover and bake another 15–20 min until golden and bubbly.
Rest 45–60 min before slicing so it holds its shape.