In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Sauté the chopped onion, finely chopped carrot, and celery for about 5 minutes until softened.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add 2 pounds of ground beef, breaking it apart until browned, about 6 minutes; drain excess fat.

Pour in ½ cup of dry white wine and cook until nearly evaporated, approximately 3 minutes.

Stir in 2 cans of crushed tomatoes, ¼ cup of tomato paste, 1 cup of low-sodium beef broth, and a bay leaf.

Season with kosher salt and freshly ground black pepper to taste. Bring to a boil, then reduce heat to low and let simmer for 1.5 hours.

Stir in 1 cup of whole milk and let simmer for another 15 minutes.

While the sauce is simmering, bring a large pot of salted water to a boil. Cook 1 pound of lasagna noodles according to package directions, about 8-10 minutes, until al dente. Drain and set aside.

In a mixing bowl, combine 3 cups of ricotta cheese with 1 beaten large egg, ½ cup of freshly grated Parmesan cheese, 1.5 teaspoons of dried oregano, and a pinch of crushed red pepper flakes. Season with kosher salt and freshly ground black pepper.

In a 9x13 inch baking dish, start by spreading a thin layer of Bolognese on the bottom. Layer the cooked noodles, half of the ricotta mixture, sliced fresh mozzarella, and more Bolognese sauce. Repeat the process and finish with Bolognese and remaining Parmesan on top.

Preheat oven to 375°F (190°C). Cover the lasagna with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until golden and bubbly.

Let the lasagna rest for 10 minutes before slicing.