Lasagna Al Ragù and Béchamel

Ragù Sauce

• 4 garlic cloves, peeled and halved
• 3 tbsp (45 ml) olive oil
• 1 onion, cut into chunks
• 1 carrot, cut into chunks
• 1 celery stalk, cut into chunks
• 1/2 lb (225 g) lean ground beef
• 1 cup (250 ml) red wine
• 6 cups (1.5 litres) chicken broth
• 1 can (28 oz/796 ml) diced tomatoes
• 1/2 cup (125 ml) tomato paste
• 1/2 tsp red pepper flakes
• 1/2 tsp chopped rosemary

Béchamel Sauce

• 6 tbsp (85 g) butter
• 1/2 cup (75 g) unbleached all-purpose flour
• 4 cups (1 litre) milk

Filling

• 2 cups (200 g) grated mozzarella cheese
• 1/2 cup (35 g) freshly grated Parmesan cheese
• 15 oven-ready lasagna noodles (see note)
• Sprigs of herbs (such as rosemary, sage, thyme), for garnish (optional)