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PREPARATION: Make the Egg Pasta dough.
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Roll as thin as possible and cut into 2-inch wide stripe or approximately 4-inch squares.
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Grate the Parmesan cheese.
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For The Bolognese Sauce, dice the onion, carrot, and celery.
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Mince the garlic.
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Melt butter in saucepan over medium heat; add the pork and cook until it just loses its pink color, about 3 minutes.
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Add onion, carrot, and celery; cook until tender, about 5 minutes.
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Add garlic; cook 1 minute.
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Add wine, stirring with wooden spoon to deglaze pan; simmer until reduced by 1/2, about 15 minutes.
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Add heavy cream and nutmeg; simmer until thickened, about 5 minutes.
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Stir in tomatoes and their juice, breaking up with a wooden spoon.
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Cover and simmer over low heat, stirring occasionally, for 2 hours.
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Season with salt and pepper.
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For The Bechamel Sauce, melt butter on low heat in a saucepan.
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Whisk in the flour and cook 1 minute.
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Gradually whisk in the milk and bring to a boil, stirring constantly.
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Reduce heat; season with salt and pepper.
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Simmer for 20 minutes.
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Cook the pasta in a large pot of boiling, salted water until tender, about 3 minutes for fresh pasta.
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Drain and refresh under cold water.
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Pour a thin layer of Bolognese Sauce into bottom of baking dish.
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Arrange a layer of pasta on top.
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Pour 13 of the Bolognese and then 13 of the Bechamel over pasta.
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Sprinkle 1/4 cup Parmesan cheese.
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Repeat for 2 more layers, ending with the Parmesan cheese.
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NOTE: Lasagne can be made to this point a day ahead (OR can be frozen).
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COOKING AND SERVING: Heat oven to 400F (200C).
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Loosely cover lasagne with foil and bake until warmed through, about 20 minutes.
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Remove foil and put lasagne under broiler until golden brown, about 5 minutes.
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Let lasagne sit for 10 minutes before serving.
