For the Ragù:

1 pound (450g) ground beef
2 onions, finely chopped
2 cloves garlic, minced
1 carrot, finely chopped
1 small piece of celery root, finely chopped
1 can (28 oz/800g) crushed tomatoes
2 tablespoons tomato paste
1 cup red wine 
2 teaspoons dried oregano
Salt and pepper to taste
Olive oil for cooking

For the Béchamel Sauce:

1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
4 cups milk
Salt, pepper, and nutmeg to taste

Additional Ingredients:

9 lasagna noodles, cooked and drained
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese

Instructions:

For the Ragù:

In a large skillet, heat olive oil over medium-high heat. Add onions, garlic, carrot, and celery. Sauté until softened.
Add ground beef and cook until browned.
Stir in tomato paste, crushed tomatoes, red wine, oregano, salt, and pepper.
Simmer the sauce for 30-45 minutes, stirring occasionally. Adjust seasoning to taste.

For the Béchamel Sauce:

In a saucepan, melt butter over medium heat. Add flour and whisk continuously to form a smooth paste.
Gradually add milk, whisking constantly to avoid lumps.
Cook the sauce until it thickens, then add salt, pepper and nutmeg.

Assembling the Lasagna:

Preheat your oven to 375°F (190°C).
In a baking dish, spread a thin layer of béchamel sauce.
Place three lasagna noodles on top.
Add a layer of the ragù, followed by béchamel and mozzarella. Repeat the layers.
Finish with a layer of béchamel and a generous sprinkle of mozzarella and parmesen.

Baking:

Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 25 minutes or until bubbly and golden on top.

Serve:
Allow the lasagna to rest for about 15 minutes before slicing. Enjoy your delicious ragù and béchamel lasagna!