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1
Heat some olive oil in heavy-bottomed Dutch oven over medium heat and saute the carrot, celery, and onion and cook, until softened but not browned, about 4 minutes. Add the ground meat and cook, breaking the meat up as much as you can with a wooden spoon.
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2
Add the wine and let it cook down for a few minutes. Stir in the crushed tomatoes and salt and pepper.
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3
Bring the ragu to a simmer, then reduce heat to medium-low and cook until sauce is thickened, about 30 minutes, stirring to make sure the sauce doesn't cook too much on the bottom. Season to taste with salt and pepper if needed. Transfer the sauce to a bowl and let cool to room temperature.
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4
While the meat sauce cools, melt the butter in a medium saucepan over medium heat and whisk the flour. Let the flour and butter cook for a minute or so, then whisk in the milk and bring it to a bubble. Add the salt and let the milk mixture cook a few minutes more, or until the bechamel is thick enough to coat the back of the spoon.
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5
Adjust oven rack to middle position; heat oven to 350 degrees F. Mix 3/4 cup of bechamel into the ragu until thoroughly combined.
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6
Spread a little of the ragu over the bottom of the baking dish. Place the pasta sheets in a single layer on top of sauce, positioning them to fit the pan (I usually do two horizontal pieces and one vertical piece). Spread 1 cup meat sauce evenly over the pasta, and drizzle with some bechamel, about 1/3 cup. Sprinkle some Parmesan over the bechamel, about 1/3-1/2 cup. Repeat this layering of the pasta, ragu, bechamel, and Parmesan cheese 3 more times. Place final 3 pasta sheets on top of the lasagna, and cover completely with remaining bechamel and Parmesan. Note that you may not use all of the ragu.
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7
Spray a large sheet of foil with nonstick cooking spray and cover lasagna; bake until bubbling, about 30 minutes. Remove the aluminum foil and continue to bake the lasagna until the parmesan and bechamel have browned, about 10-15 minutes. Let the lasagna cool a bit before slicing and serving. Enjoy!
