| 1/2 | | Onion, chopped |
| 1 | | Carrot, peeled and sliced very thin |
| 1 | | Stalk celery, sliced very thin |
| 4 | | Cloves garlic, sliced |
| 1/4 | c | Olive oil |
| 2 | cn | Plum tomatoes, drained (28 ounces each) |
| | Salt, pepper, and sugar (optional), to taste |
| | Red pepper flakes, to taste (optional |
| 1/2 | c | Red wine |
| | FOR THE BECHAMEL |
| 2 | c | Milk |
| 4 | tb | Unsalted butter |
| 4 | tb | All-purpose flour |
| 1/2 | ts | Salt |
| 1/2 | ts | White pepper |
| | Nutmeg, to taste |
| | FOR ASSEMBLING |
| | Olive oil and salt for cooking lasagna noodles |
| 3/4 | lb | Lasagna noodles |
| 15 | oz | Ricotta cheese (1 container) |
| 1/4 | | To 1/3 pound mozzarella cheese, thinly sliced |
