Sunday Lunch Lasagna - Traeger Grills

Ingredients

• 1/4 Cup extra-virgin olive oil
• 1/2 Teaspoon crushed red pepper flakes
• 1 Large white onion, diced
• 2 Large carrots, peeled and diced
• 3 celery stalks, diced
• sea salt
• 4 garlic cloves, minced
• 1 Tablespoon minced fresh rosemary
• 1 Tablespoon minced fresh thyme
• 1 Tablespoon minced basil stems
• 1 1/2 Tablespoon tomato paste
• 1 1/2 Pound ground beef (80/20)
• 1 1/2 Pound ground Italian sausage, casings removed
• 2 Cup dry red wine
• 1 Jar (28 ounces) passata (tomato purée)
• 3 Cup beef stock
• 1 Tablespoon balsamic vinegar
• 1 Parmesan rind (optional)
• Finely grated zest of 1 lemon
• 1 Cup grated Parmesan cheese
• 1/2 Cup finely chopped fresh basil leaves
• Freshly ground black pepper
• 7 Tablespoon unsalted butter
• 6 Tablespoon all-purpose flour
• 3 garlic cloves, minced
• 3 1/2 Cup whole milk
• 1 Tablespoon finely grated lemon zest
• Pinch nutmeg
• 1 1/4 Cup finely grated Parmesan cheese, divided
• Sea salt and freshly ground black pepper
• 1 Pound fresh homemade or store-bought fresh lasagna sheets
• 4 Cup grated fresh mozzarella cheese (about 1 pound)
• 1/2 Cup chopped fresh basil, plus more for garnish
• Extra-virgin olive oil, for drizzling