Step 1

Start making the Bolognese sauce by finely mincing using a chef's knife or processing the onions, celery, carrots, and garlic in a food processor.

Step 2

Pour 3 tablespoons of oil into a large rondeau pot (8 quarts) over medium heat.

Step 3

Add the minced vegetables and sauté/sweat them for 4 to 6 minutes while frequently stirring.

Step 4

Next, add in the ground pork and beef and cook until it is well browned and cooked throughout.

Step 5

Deglaze with the white wine and reduce the amount of liquid by one half. Pour in the hand-crushed tomatoes, salt, and pepper, and mix to combine. Simmer over low heat until it's ready to be used.

Step 6

In the meantime, make your pasta dough. Once the dough is rolled out, cut each sheet into 9" to 11" long pieces to fit inside of the 13x9 casserole dish we will use. Set it to the side on a clean surface dusted with flour until it is ready to be boiled.

Step 7

Make the bechamel sauce and keep it warm over low heat.

Step 8

Boil about 6 to 7 pasta sheets at a time in a large pot of boiling salted water for 20 to 30 seconds.

Step 9

Remove the pasta and set them on a clean kitchen towel separate from one another so that they are easy to grab when assembling.

Step 10

Place a small amount of bechamel sauce to the bottom of a lasagna pan. Next do the same with the Bolognese sauce.

Step 11

Add a layer of cooked pasta to completely cover both sauces.

Step 12

Add on both of the sauces in the same manner and then sprinkle a 1/4 cup of mozzarella and 2 tablespoons of parmesan over the sauces.

Step 13

Repeat the process until the pasta, sauces and cheeses have been used.

Step 14

Save a good amount of the bechamel to pour over the top of everything at the end. Add the remaining bolognese sauce over the top. Be sure there is plenty left to be able to do this.

Step 15

Finish by sprinkling on the remaining cheeses to cover every thing and bake at 400° for 35 to 40 minutes or until browned and crispy in the corners.

Step 16

Let the lasagna sit at room temperature for 10 to 15 minutes before slicing and serving.