1. Tomato Sauce: In a medium size pot add olive oil and saute celery, carrots, and onions for five minutes. Add the ground meat, and season the meat with salt and pepper. Once meat has slightly browned, add chopped tomato, tomato paste, sugar, garlic and water, and mix. Season with oregano, nutmeg and salt and pepper, and add some white truffle oil. Allow to simmer on low heat for about 20 minutes.
2. Bechamel Sauce: In a separate pot, melt butter and mix in flour to make the roux. Continue mixing the roux until it has turned slightly golden brown. It is important to brown the roux to remove the floury flavour from your white bechamel sauce. Add milk and continue mixing to avoid any clumps and anything from sticking to the base. If the sauce is too thick add more milk. Season with salt, white pepper and nutmeg.
3. Pre-heat over at 250 degrees Celcius. In a large pyrex tray alternatively layer the tomato sauce, bechamel sauce and lasagna pasta at least two to three times depending on the depth of the tray. On final layer pour the remaining tomato sauch, then the bechamel sauce and top with mozzarella cheese and cover with tray with foil paper.
4. Bake the lasagna in over for 35 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden brown.