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Bolognese Sauce:
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In a Medium Sized Pot, olive oil over medium heat.
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Add onion, celery seed, fennel seed, carrot and garlic.
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Cook until onions are translucent (about 8 to 10 minutes).
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Add Ground beef and sausage, and cook until meat is no longer red.
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Raise heat to medium high and add wine and stock.
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Cook sauce until wine and stock are mostly evaporated.
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Reduce heat to low and add oregano, rosemary, parsley, salt, pepper, sage, red pepper flakes, and nutmeg. Let cook for approximately 20 minutes.
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Add crushed tomatoes, one can of tomato sauce and liquid smoke, bring to a boil then reduce to a simmer.
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Let sauce simmer on low partially covered for about 3 to 4 hours, stir every 30 minutes adding additional tomato sauce as needed.
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10 minutes before serving, add milk.
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Bechamel Sauce:
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Add milk, onion, bay leaf and peppercorns to a medium sauce pan, on medium high heat, bring just to a boil. Turn heat off.
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Cover and let infuse for 15 minutes.
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In a medium non-stick pan, melt butter, whisk in flour and cook, stirring, until the flour is foaming but not brown. Turn off heat.
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Strain in the hot milk. Whisk well, then bring to a boil, whisking constantly until the sauce thickens.
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Add the salt, pepper and nutmeg and simmer for 1-2 more minutes while continuously whisking.
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Lasagna.
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Pre-heat oven to 375 degrees.
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Spray a 13x9 baking dish with non-stick cooking spray.
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Spread 3/4 cup of bolognese sauce in the bottom of the pan.
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Place 4 lasagna noodles on top of bolognese layer.
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Spread a thin layer of bechamel sauce on lasagna noodles.
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Spread another layer of bolognese sauce over bechamel sauce.
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Sprinkle 1 1/2 cups of cheese over bolognese.
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Repeat with another layer of noodles, bechamel, bolognese and cheese.
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Top with the final layer of noodles, bolognese and cheese, cover with foil.
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Bake, covered, for 30 minutes.
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Remove foil and bake an additional 15 minutes.
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Let stand 5-10 minutes before cutting, top with fresh basil and serve.
