Classic Lasagna with Meat Sauce, Tomatoes and Béchamel Sauce

Ingredients

• 75 ml (⅓ cup) olive oil
• 750 g (1½ lb) ground veal
• 5 ml (1 tsp) salt
• 1 large white onion, chopped finely
• 6 garlic cloves, chopped
• 2 celery stalks coarsely chopped
• 1 green pepper, diced
• 1 carrot, diced
• 2 X 796-ml (2 X 28 oz) canned whole Italian plum tomatoes
• 15 ml (1 tbsp) tomato paste
• 4 sun-dried tomatoes, diced
• 3 bay leaves
• 30 ml (2 tbsp) dried oregano
• 12 fresh basil leaves
• 15 ml (1 tbsp) dried thyme
• 2 ml (½ tsp) chili pepper flakes
• 5 ml (1 tsp) fennel seeds
• 1 orange, zest only, grated
• To taste salt and pepper
• 2 Italian sausages
• 12 dried lasagna noodles
• 450 g (1 lb) Ricotta cheese
• 450 g (1 lb) Mozzarella cheese, sliced
• 30 ml (2 tbsp) Romano cheese, grated
• 80 ml (⅓ cup) butter
• 80 ml (⅓ cup) flour
• 500 ml (2 cups) milk
• To taste grated nutmeg
• 125 g (4 oz.) Old Cheddar cheese, grated