Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2                onion -- chopped
   1                    carrot -- peeled and sliced
                        - very thin
   1      stalk         celery -- sliced very
                        - thin
   4      cloves        garlic -- sliced
     1/4  cup           olive oil
   2      28 oz cans    plum tomatoes
                        salt -- pepper, and sugar
                        - -- (optional), to taste
                        red pepper flakes -- to taste
                        - -- (optional
     1/2  cup           red wine
                        ***FOR THE BÉCHAMEL***
   2      cups          milk
   4      tablespoons   unsalted butter
   4      tablespoons   all-purpose flour
     1/2  teaspoon      salt
     1/2  teaspoon      white pepper
                        nutmeg -- to taste
                        ***FOR ASSEMBLING***
                        olive oil and salt for
                        - cooking lasagna noodles
     3/4  pound         lasagna noodles
  15      ounces        ricotta cheese -- (1 container)
     1/4  pound         mozzarella -- (1/4 to 1/3)
                        - cheese -- thinly sliced

Preparation:

FOR THE SAUCE Grated Parmesan cheese (optional) To make the sauce, sauté‚the onions, carrot, celery, and garlic in the olive oil until golden. Add the tomatoes, mashing them in the pot as they are added. Bring to a boil, then simmer over low heat, uncovered, for 1 hour. Add salt, pepper, sugar, and red pepper flakes; cook for another 1/2 hour, covered. In the last 20 minutes of cooking, add the red wine. To make the bechamel sauce, bring the milk to a simmer in a small saucepan. Melt the butter in another saucepan and gradually whisk in the flour. Cook for about 2 minutes, but do not let the mixture turn brown. Remove the saucepan from the heat and add the hot milk, whisking constantly. Return the saucepan to low heat and cook, whisking constantly, for 5 to 10 minutes, or until the sauce is medium thick. Add the salt, pepper, and nutmeg. Cook the lasagna noodles in salted boiling water, with a few drops of olive oil, until al dente. Drain. In a 9-by-13-inch baking dish, spoon enough tomato sauce to just cover the bottom of the pan. Cover with a layer of lasagna noodles, then some tomato sauce. Spoon on a third of the ricotta cheese, then a third of the bechamel sauce. Cover with a layer of pasta, then tomato sauce, a third of the ricotta and a third of the bechamel. Repeat one more time. Top with a layer of sliced mozzarella cheese. Bake in a 375-degree oven for about 30 minutes, or until piping hot. Remove from the oven and sprinkle with optional Parmesan cheese before serving. Makes 10 servings.