In a large bowl, combine all-purpose flour and eggs to create a silky pasta dough. Knead for about 10 minutes, wrap in plastic wrap, and let it rest for 30 minutes.

In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in an equal amount of flour, then gradually add 2 cups of whole milk, cooking until thickened. Add a pinch of nutmeg and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté 1 chopped onion and 2 minced garlic cloves until soft, then add 1 pound of ground beef and cook until browned. Stir in 28 ounces of crushed tomatoes and simmer for 20 minutes.

Preheat your oven to 375°F (190°C). In a greased baking dish, layer meat sauce, béchamel, and pasta sheets until topped with béchamel.

Sprinkle a generous layer of freshly grated Parmesan cheese over the top and bake for 45-60 minutes until bubbly and golden brown.

Let the lasagna cool for about 15 minutes before slicing and serving.