PROCESS onions, celery and carrots in a food processor until finely minced.
HEAT oil in a large skillet. Add minced vegetables and sauté over medium high heat for 20 minutes.
ADD ground meat; cook until meat sticks to bottom of pan. Add wine; scrape browned bits of meat on bottom of pan into wine and sauté until wine is reduced.
COVER meat with water; stir in tomato paste; season with salt and pepper. Cook at least 1-1/2 hours or until meat is tender and sauce is thick.
BECHAMEL SAUCE:
MELT butter in a 4-quart pot. In a separate saucepan, heat milk.
ADD flour to melted butter. Cook 3 minutes, stirring with a wooden spoon.
ADD hot milk gradually to flour and butter, beating mixture with a whisk until thickened.
ASSEMBLE LASAGNE:
PREHEAT oven to 350°. Assemble lasagne in a 13x9 inch baking pan.
SPREAD ½ cup béchamel sauce on the bottom of pan. Top with ¼ cup of the meat sauce.
ASSEMBLE 5 layers each with 3 sheets Barilla® Oven Ready Lasagne, béchamel sauce, meat sauce and grated cheese.
BAKE uncovered for 25 minutes or until heated throughout. Let stand 10 minutes before cutting.
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