Gnocchi Lasagna

Preheat your oven to 400 degrees F.
Melt the butter in a saucepan, then stir in the flour and cook for a minute over medium-low heat. Gradually whisk in the milk until smooth and thickened. Stir in your cheeses, season with salt and pepper, then set aside.
4 tablespoons butter
4 tablespoons all purpose flour
2 cups milk
½ cup cheddar cheese
⅓ cup Parmesan cheese
Heat the olive oil in an oven-proof skillet, then add the onion and garlic, cooking until softened.
1 tablespoon olive oil
1 medium onion
2-3 garlic cloves
Add the ground beef and cook until browned, breaking it up with your spoon as you go.
1 pound ground beef
Deglaze the pan with red wine, then add the tomato paste, crushed tomatoes, Italian seasoning, and beef stock. Simmer for 10-15 minutes until the sauce thickens.
⅓ cup red wine
1 tablespoon tomato paste
1 14 oz. can crushed tomatoes
1 cup beef stock
1 teaspoon Italian seasoning
Add the gnocchi to the pan and toss well to mix well with the sauce. Spread the bechamel on top, then sprinkle the shredded mozzarella.
1 pound gnocchi
1 cup fresh mozzarella
Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10-15 minutes or until bubbly and golden.
Allow your gnocchi lasagna to cool slightly before serving.