Lasagna Al Ragù and Béchamel

Ingredients

• 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)