Step 1

In a large pot, heat a little oil over medium heat. Add the pancetta and cook until it starts to crisp. Add the ground beef and pork, breaking it up with a spoon, and cook until browned. Add the onion, carrots, celery, and garlic, and sauté until softened. Pour in the red wine and cook until reduced by half. Stir in the crushed tomatoes, tomato paste, milk, bay leaf, and season with salt and pepper. Simmer the sauce on low heat for 1.5 to 2 hours, stirring occasionally.

Step 2

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly until it forms a smooth paste. Cook it for 2 minutes continually mixing it, until the flour cooks. Gradually add the milk, whisking continuously to prevent lumps. (If any lumps form you can always strain the bechamel sauce through a sieve) Cook until the sauce thickens mixing it all the time, then season with nutmeg, salt, and pepper. Set aside.

Step 3

If using dried noodles, cook them according to the package instructions until al dente. Drain and set aside.

Step 4

Preheat your oven to 375°F (190°C). In a large baking dish, spread a thin layer of Bolognese sauce. Add a layer of lasagna noodles, followed by a layer of Bolognese sauce, a layer of béchamel sauce, and a sprinkle of Parmesan cheese. Repeat the layers until all the ingredients are used, finishing with a layer of béchamel and a generous amount of Parmesan.

Step 5

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly. Let the lasagna rest for 10 minutes before serving.

Step 6

Cut into slices and serve warm.