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1
Bring a large pot of water to a boil over medium heat.
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2
Break all of the pasta sheets into irregular, larger than single bite-sized pieces.
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3
Salt the water, then add the pasta and cook to a little shy of al dente.
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4
Drain and set aside in a large bowl.
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5
Heat the extra-virgin olive oil in a heavy bottomed pot or large skillet over medium heat.
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6
Add the meat, press it into an even layer and brown it for 3 to 4 minutes before moving.
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7
Turn the meat and add the onions and grated carrot.
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8
Stir and cook a few minutes to soften, then add the garlic, bay leaves, salt and pepper, to taste, and the cinnamon.
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9
Cook for a couple of minutes, then stir in the tomato paste, wait for 1 minute then add the wine.
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10
Reduce for a minute more, then add the tomatoes, breaking them up as you stir.
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11
Reduce the heat to a simmer and add the basil.
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12
While the sauce simmers, in a medium sauce pot, melt the butter over medium heat and whisk in the flour.
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13
Cook for 1 minute, then whisk in the milk and nutmeg, and season with salt, pepper, to taste.
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14
Let cook for a couple of minutes to thicken, then stir in 1/2 cup of the grated cheese and turn off the heat.
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15
Heat a broiler.
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16
Add the meat sauce to the bowl with the pasta and toss.
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17
Layer half of the pasta into a lasagna pan and scatter with dollops of fresh ricotta cheese.
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18
Top with remaining pasta.
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19
Pour the white sauce over the pasta and scatter the remaining 1 cup of the grated cheese over the top.
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20
Put under the broiler to brown and bubble.
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21
Remove from the broiler and serve.
