| 1 | Cook lasagna according to package directions, drain. |
| 2 | Rinse with cold water, drain again and set aside. |
| 3 | WHITE SAUCE: In a saucepan, melt butter over low heat. With a wooden spoon, stir in the flour until a thick paste forms. |
| 4 | Add in the milk, and mix until smooth. |
| 5 | Cook 10 to 12 minutes, simmering until thick and smooth. |
| 6 | Simmer for 2-3 minutes more to remove the flour taste. Season with the salt and pepper. |
| 7 | BOLOGNAISE SAUCE: In a sauce pan, saute chopped onions and garlic in olive oil until onion is translucent. Add carrots and continue cooking for about 2 minutes. |
| 8 | Add the ground beef and cook until the meat is done and crumbly. |
| 9 | Add red wine, stock, and tomato sauce and simmer until the sauce is thick (about 10 minutes). Season with salt and pepper. |
| 10 | In a lightly greased oven-proof dish, spread the Bolognaise sauce at the bottom. |
| 11 | Add the white sauce and top with the lasagna sheets. |
| 12 | Repeat layers until all ingredients are used, ending with a layer of lasagna sheets on top. |
| 13 | Spread mozzarella cheese evenly on top. |
| 14 | In a preheated oven, bake for 20 minutes at 350 °F until the top is golden. |
| 15 | Serve with garlic bread if desired. |
