Melt the European-style unsalted butter in a large saucepan over medium heat.

Once melted, add the unbleached all-purpose flour to the butter. Stir continuously until the mixture becomes smooth and golden in color, creating a roux.

Gradually pour in the gently warmed organic whole milk, stirring constantly to avoid lumps.

Cook the Bechamel sauce for about 10-15 minutes until it thickens. Season with kosher salt to taste. Set the Bechamel aside.

Follow Lidia Bastianich's recipe or your preferred recipe to make Slow-Simmered Bolognese. Ensure it simmers to develop rich flavors.

Once ready, set the Bolognese sauce aside.

Preheat your oven to the recommended temperature as per your lasagna noodle package instructions.

Take a large baking dish and ladle a thin layer of Bolognese sauce onto the bottom.

Place a layer of no-boil lasagna noodles on top of the sauce.

Spread a layer of the prepared Bechamel sauce over the noodles.

Add another layer of Bolognese sauce over the Bechamel.

Sprinkle a portion of finely grated aged pecorino romano cheese evenly over the sauce.

Repeat the layers (noodles, Bechamel, Bolognese, cheese) until you reach near the top of the baking dish, ensuring the top layer is Bolognese sauce topped with the cheese.

Cover the baking dish with foil, ensuring it's tented so that it doesn’t touch the cheese.

Place the lasagna in the preheated oven and bake according to the instructions on the lasagna noodle package or until the noodles are tender and the cheese is melted and golden.

Remove the foil during the last few minutes of baking to lightly brown the top.

Once done, remove the lasagna from the oven and let it cool for a few minutes before serving.

Cut into portions and serve while warm, enjoying the layers of rich Bechamel, savory Bolognese, and perfectly cooked noodles.