Festive Christmas Lasagna

Cook the lasagna noodles in a large pot of boiling salted water until al dente, then drain and set aside.
In a large skillet, brown the ground meat over medium heat until no pink remains, then drain excess fat.
Add the marinara sauce to the cooked meat, stirring to combine and letting it simmer gently while you prepare the béchamel.
In a separate saucepan, melt the butter over medium heat, then whisk in the flour and cook for a minute until it turns slightly golden and smells nutty.
Gradually pour in the milk, whisking constantly until the sauce thickens and becomes smooth, about 5 minutes. Add a pinch of nutmeg or lemon zest if desired.
Season the béchamel with chopped fresh herbs and salt and pepper to taste, then remove from heat.
Begin layering in the prepared baking dish: spread a thin layer of meat sauce on the bottom, then add a layer of noodles, followed by béchamel, and sprinkle with mozzarella and Parmesan cheeses.
Repeat the layering process until all ingredients are used, finishing with a top layer of cheese.
Cover the dish loosely with aluminum foil and bake at 180°C (350°F) for 30-35 minutes until bubbly and golden on top.
Remove from the oven, uncover, and let rest for 10 minutes to set the layers.
Slice and serve hot, enjoying the melty cheese, savory sauce, and fragrant herbs in every bite.