2 tbsp. olive oil
2 med. onions, chopped
2 carrots, pared and diced
1 rib celery, minced
1 lb. each ground beef and Italian sausage
6 slices bacon, cooked crisp, crumbled
1 can (28 oz.) Italian plum tomatoes
5 tbsp. tomato paste
1 tsp. dried basil
2 tsp. salt
1 tsp. ground pepper
4 tbsp. (1/2 stick) butter
1/4 c. all-purpose flour
2 1/2 c. milk
1 c. freshly grated Parmesan
1 lb. dried lasagne noodles
8 oz. Mozzarella, shredded

Heat oil in large saucepan over medium heat. Add onions and cook until softened, about 7 minutes. stir in carrots, celery and garlic. Increase heat to medium high and cook 5 minutes. Add ground meat.

Reduce heat to medium and cook, breaking up meat, until no longer pink, about 10 minutes. Stir in bacon, tomatoes with liquid, tomato paste, basil, 1 1/2 teaspoon salt and 3/4 tsp. pepper. Cook, stirring frequently and breaking up tomatoes, until sauce is slightly thickened, about 20 minutes.

Meanwhile, heat large pot of water to boiling. Melt butter in medium saucepan over medium heat. Add flour, whisk until smooth and cook 2 minutes. Gradually whisk in milk.

Increase heat to medium high and cook, stirring frequently, until thick, about 10 minutes. Stir in 1/2 cup Parmesan and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Set bechamel aside.

Using salted boiling water, add lasagne noodles and boil 4 minutes. Drain. Cool under cold running water and drain well.

Heat oven to 375 degrees. Spread a small amount of tomato sauce in bottom of 13x9 inch baking dish. Arrange 5 or 6 noodles overlapping in dish. Spoon one-half of the sauce over noodles, then spread one-half of the bechamel over the sauce. Sprinkle with one-half of the remaining 1/2 cup Parmesan and one-half of the Mozzarella. Repeat layers. Bake until cheese is lightly browned and sauce is bubbly, about 30 minutes. Let stand 10 minutes before serving.