We were in a restaurant in New England many years ago and the younger lady at the next table asked her mother is she was enjoying her Clam Chowder (a speciality of the area and restaurant). Mother said she was but then her daughter said her friend made Clam Chowder but used Lobster instead of Clams and whizzed it up so there were no lumps.
I managed not to turn and say to her ‘that’ll be Lobster Bisque then, not Clam Chowder’.
OP, I’ve really enjoyed you thread and I don’t care if you eat boiled potatoes with your pasta dish but there are a few issues with your terminology….
Lasagna is either the American spelling of the dish or refers to a single pasta sheet. The Italians call the dish Lasagne because is has multiple sheets.
Your ‘ragu’ isn’t a proper ragu because it only has beef mince, it should also have veal or pork mince as well. It should also have onions, carrots and celery (colours of the Italian flag) to make a sofrito. Wine is for flavour and the majority of the alcohol is cooked off so the dish is OK for children.
Bechamel is a white sauce and if you add cheese that makes it a cheese sauce. Bechamel sauce usually has nutmeg in it. Some Italians sprinkle Parmigiano-Reggiano (similar to Parmesan) on the top layer of Bechamel and finish it under the grill. Some use ricotta.
Traditionally Italian ragu doesn’t have tinned tomatoes, just tomato paste. Tinned tomatoes don’t add any value; you get veggies from the sofrito and liquid from the wine.
Where were the Bay leaves ? Thyme and/or Rosemary yes, but there certainly should have been Bay leaves in the ragu.
Maybe one day cook up a really big pot of ragu, portion it up, freeze some and see how versatile it can be with other pastas?
But, hey, as the MN saying goes, ‘you do you’. I’d prefer you didn’t liken your dish to Lasagne or even Lasagna though. It’s been a great thread though, so thanks. :-)