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1
Preheat oil in a large heavy bottomed pot or Dutch oven over medium to medium-high heat.
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2
Add pork, beef and pancetta, season with salt and pepper, and break up using a wooden spoon.
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3
Cook, stirring occasionally until well-browned, up to 1520 minutes.
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4
Remove from pan and set aside.
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5
Using a food processor, finely grind carrots, celery and onion.
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6
Reduce heat to medium and add roasted garlic oil to the pan.
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7
Add vegetables and season with salt and pepper.
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8
Stir frequently so they release most of their liquid but do not brown, about 810 minutes.
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9
Add tomato paste and cook for 45 minutes, stirring frequently.
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10
Stir in reserved meat mixture along with juices.
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11
Pour in wine, increase heat to high and allow to reduce until most of the liquid is evaporated, 56 minutes.
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12
Add milk, bring to a boil and reduce to a simmer until most of the liquid is evaporated, 810 minutes.
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13
Add in tomatoes and broth, season with salt and pepper, and stir to combine.
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14
Be careful not to over-season as sauce will become saltier as broth reduces.
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15
Stir in bay leaves and thyme.
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16
Partially cover, bring to a boil and reduce to a simmer for 2 1/2 3 hours, or until flavors deepen and sauce thickens, stirring occasionally.
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17
If sauce becomes too thick, thin out with additional broth or water.
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18
When cooked, stir in 1/4 cup of parmesan and taste for seasoning.
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19
Discard thyme and bay leaves.
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20
While sauce simmers, prepare the bechamel.
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21
Add butter to a small saucepan over medium heat.
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22
When foaming, stir in flour.
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23
Stir constantly for 23 minutes.
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24
Whisk in a 1/2 cup of warmed milk at a time until combined.
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25
Simmer for 810 minutes or until you reach the consistency of a cream sauce.
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26
Season with nutmeg, salt and pepper.
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27
Set aside.
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28
Bring a large, wide pot of salted water to boil.
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29
Add lasagna sheets and cook until easily pliable, about 2 minutes under al dente.
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30
Drain and lay out in layers on a baking sheet between silicon mats or lint-free towels.
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31
Preheat oven to 350 degrees F. For assembly, grease a 13x9 inch baking dish with butter.
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32
Ladle in a thin layer of bechamel to coat the bottom of the pan.
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33
Lay over lasagna sheets, followed by more bechamel, a layer of bolognese sauce, a light sprinkling of mozzarella and a sprinkling of the reserved parmesan.
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34
Repeat with remaining noodles, for 5-6 layers total.
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35
Coat top layer with bechamel and a healthy grating of parmesan.
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36
Bake uncovered in the center rack of the oven for 5060 minutes or until golden and bubbling.
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37
Cover pan during last 1020 minutes of baking if topping reaches desired golden color.
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38
Allow lasagna to rest about 2030 minutes before serving.
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39
Garnish with parsley and serve with additional cheese, if desired.
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40
Enjoy.
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41
Notes: 1.
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42
I suggest partially freezing the pancetta for about 10 minutes, to make it easier to chop.
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43
2.
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44
Most lasagnas in this style do not include mozzarella cheese, but I like to add some for the gooey, stringy texture.
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45
If you like very cheesy lasagna, I suggest you double the mozzarella.
