Authentic White Sauce and Red Sauce Lasagna

1️⃣ In a large pot over medium high heat, saute the onion, celery and carrot until tender (~5 min); add the ground beef and saute until cooked through (~3 min). 2️⃣ Add the san marzano tomatoes (including juice), marinara, red wine, salt, italian seasoning and sugar; bring to a boil and then cover and simmer while you make the white sauce. 3️⃣ In a pot over medium high heat, melt the butter and then stir in the flour with a whisk; cook the flour whisking constantly for 1-2 minutes and then start gradually pouring in the milk 1/2 cup at a time, whisking so that the milk is fully incorporated before adding more. 4️⃣ Once all of the milk is added, continue whisking until the white sauce comes to a boil and has thickened; mix in the salt and pepper and turn off the heat. 5️⃣ Preheat the oven to 375°F. 6️⃣ Add a thin layer of the red sauce to a 9x13 baking dish followed by one layer of the oven ready lasagna noodles (break the noodles to fill in the gaps if they don't fill out the dish perfectly); on top of the noodles, layer red sauce, white sauce and parmesan; repeat until the baking dish is full and all sauces are used, ending with white sauce on top. *Note: The full recipe is continued in the comments of the original post, therefore baking time and final steps are not included here.*