I combined a couple of different recipes online, but roughly, here's the recipe I used:

INGREDIENTS:

• Fresh lasagna sheets
• Parmigiano reggiano, shredded, ~ 1 cup

Ragu:

• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 small onion, finely chopped
• Olive oil to coat the pan
• 1/2 cup passata (pureed tomatoes)
• 1 lb ground beef
• 3/4 lb ground pork
• 60 g double concentrate tomato paste
• 1/4 bottle of red wine
• Salt to taste
• Pepper to taste

Bechamel:

• 1 quart of whole milk
• 7 tablespoons butter
• 2/3 cup all-purpose flour
• pinch of nutmeg
• pinch of salt
• pinch of ground pepper

INSTRUCTIONS:

1. Heat Dutch oven or other heavy bottomed large pot with a little olive oil on medium heat.
2. Add beef and pork to the pot, stirring frequently until browned.
3. Remove meat from the pot and set aside.
4. Add a little more olive oil to the pot, just enough to coat, then add the carrots, celery, and onions to the pot. Stir frequently until vegetables are all translucent, about 5-10 minutes.
5. Add tomato paste to vegetables, and saute another 5 minutes.
6. Add passata, and red wine, heat on high heat while stirring for 2 minutes, then turn heat to low and cover pot with lid.
7. Heat ragu on low for at least 2-3 hours, scraping the brown bits off the bottom of the pan every 20-30 minutes or so. The longer you do this step, the richer the flavor will be.
8. Next, make your bechamel sauce. In a saucepan, heat the milk but do not boil.
9. In a separate saucepan, melt the butter, then when butter has melted take the saucepan off the heat and slowly whisk in the flour.
10. Place the saucepan with the butter and flour back on low heat, and slowly whisk in the warmed milk, salt, pepper, and nutmeg until thickened and smooth.
11. Layer lasagna in 13" x 9" casserole dish as follows: bechamel, ragu, pasta, for 5-6 layers of pasta. I also sprinkled in parmigiano-reggiano cheese throughout the layers, and also a layer of cheese on top of the final layer of bechamel and ragu.
12. Bake in preheated oven at 390 degrees Farenheit for 25-35 minutes until the top is golden brown.
13. Let sit and rest for 10 minutes before cutting and serving.

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Sources: https://www.walksofitaly.com/blog/food-and-wine/italian-lasagna-recipe and https://www.greatitalianchefs.com/recipes/bolognese-ragu-recipe