<s>[INST] Tell me how to cook a lasagne that'll impress my Italian in-laws. [/INST] Preheat the oven to gas 6, 200°C, fan 180°C. Layer up the lasagne in a baking dish, starting with a third each of the ragu, then the pasta, then the white sauce. Repeat twice. Top with the Parmesan and mozzarella then bake in the oven for 40-45 mins, until piping hot and crisp and bubbling on top.</s>\ <s>[INST] Could you provide me with a proper cooking recipe? I think I'm missing some key ingredients and tips on how I can make this better and what are my options here? [/INST] Your Italian relatives will likely appreciate a traditional "Lasagne al forno" from Emilia-Romagnia. 

Ingredients:

For the ragù:
1 tbsp olive oil
1 cup carrot (finely chopped)
1 cup celery stalk (finely chopped)
1 cup white onion (finely chopped)
1 lb ground beef
1 lb ground pork
2.5 cups tomato purée
3 tbsp tomato paste
1 cup red wine
6 cups beef stock
2 bay leaves
salt and pepper to taste

For the béchamel:
5 tbsp butter
5 tbsp all-purpose flour
4 cups full fat milk
1/2 tsp nutmeg (freshly grated)
1 cup Parmigiano-Reggiano cheese (freshly grated)
salt and pepper to taste

For assembly:
lasagna pasta sheets (fresh or dried and parboiled) (spinach pasta is traditional)
2 balls fresh mozzarella
small bunch of parsley leaves for garnish

Instructions:

Make the ragù:
1. Sauté vegetables in pan with olive oil. Once soft, add beef and pork and cook until browned.
2. Add the red wine and boil until reduced by half.
3. Add tomato paste, tomato purée, bay leaves and half of the beef stock.
4. Simmer uncovered on low for 2-3 hours, adding the rest of the beef stock half-way through cooking.
5. Season with salt and pepper to taste.

Make the béchamel:
1. Melt butter in saucepan until bubbling.
2. Add flour and stir to form paste (roux), and cook for 1 minute.
3. Slowly add half the milk into the butter and flour, whisking to avoid lumps.
4. Once thickened, add rest of milk, nutmeg and Parmigiano-Reggiano.
5. Heat while stirring until thick enough to coat the back of a spoon.
6. Take off the heat and season with salt and pepper to taste.

Assemble the lasagne:
1. Preheat oven to 350F (180 C).
2. Spoon some ragù on the bottom of a 9x13 baking dish.
3. Top with a layer pasta sheets, cut to fit the dish.
4. Add more ragù to cover the pasta, topped with 2 ladle-fulls of béchamel.
5. Repeat layers of pasta, ragù and béchamel until none is left, reserving enough béchamel to top the lasagne.
6. Cover the top layer with torn mozzarella.
7. Bake for 45 minutes or until bubbling and golden.
8. Let the lasagne cool for 10-15 minutes before serving, else it might fall apart.
9. Garnish with fresh parsley leaves.

Bravo! This dish is sure to impress even the most Italian of relatives! Good luck!</s>