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Masa's Lasagne (A bit modded)

My partner asked for this for his birthday a bit ago, but, due to reasons I'm not going to go into, we had to make it a week later, and it turned it so good.

The Meat Sauce
120g of ground beef (I highly recommend using a higher quality one.  We don't buy beef often, rarely really, but twice now we've used the ones that (around here) come in like an airtight brick, and it's so much nicer then the stuff that's ground like little worms)
1/4 onion - finely chopped
3 cloves of garlic - finely chopped
20g carrot - finely chopped
50g of mushrooms (original recipe uses shimeji, but fresh ones are non existent around here, so we use cremini)
salt and pepper (we don't use a lot, really)
100cc wine (original recipe uses red, but we prefer rose, so that's what we used)
200g passata (tomato puree)
1 tsp of sugar (we use coconut sugar)

The White Sauce
25g flour
20g butter
300cc milk
2~3tbsp grated parmigianna reggiano

The rest

3~4 sheets of lasagne noodles (we used fresh Olivieri ones)
Spinach (we use baby spinach) - enough for each layer
200g mozzarella (we used fresca (fresh) mozzarella this time, and oof, we highly recommend it over other mozzarella, so nice! - cut into cubes)
More grated parmigianna reggiano
This time to my partner's request, we added mild Genoa Salame to each layer (as having Salame on his lasagne was a part of his family's Italian tradition)
Oh, and cold pressed extra virgin olive oil

The Steps
*cut mushrooms into small pieces, finely chop onion, garlic, and carrot
*stovetop - medium heat
*pour some EVOO (oil) into frying pan and add garlic, onion, and carrot and saute until translucent
*add the mushrooms, and continue frying until golden
*push veggies aside, then add beef, cook until brown/done, then mix the veggies back in
*add wine, let cook until bubbling
*add passata, mix in
*add sugar, stir
*turn to low heat

For the white sauce:
*melt butter in pot, remove from heat
*add flour and whisk until no lumps
*return to heat, whisk until it thickens, then add parmigianna reggiano - mix in
*put aside

*butter small glass or ceramic dish suitable for lasagne
*place down first noodle (you might have to cut some to fit, depending on your dish).  If not using fresh, remember to cook the noodles ahead of time!
*add layer of white sauce
*then meat sauce
*then spinach
*then salame
*then mozzarella
*and finally shredded parmagianna reggiano
*repeat 2 or 3 times
*for the top layer - white sauce, then meat sauce, then save the last of the mozzarella and parmagianna for the last ten or so minutes of cooking
*cook in the oven @425F/220C for as long as your noodles require (ours were 35mins).  If the noodles were not fresh, and pre-cooked, 15mins may be sufficient
*as previous noted, if using fresh pasta, do not put on last layer of cheese until about 10 or so minutes left of cooking time to prevent the cheese from burning

Oof, I hope this is written okay (and that I didn't forget anything, eep), as I was going a mix from memory, and from my rushed notes that I took down from the time I watched the video.
Masa's Lasagne on Youtube

Our most recent result (YUM!!!):