1/4 lb. diced pancetta
2 tbsp. celery
2 tbsp. onion
2 tbsp. carrot
1/2 lb. ground beef
1/2 lb. ground pork
1/3 tsp. nutmeg
1 1/2 c. red wine
1/2 c. milk or cream
1/2 c. tomato puree
1/4 tsp. basil
1/4 tsp. fennel
1/4 tsp. rosemary, crushed

Put some olive oil in pan, saute diced pancetta, chopped onion, celery and carrot until wilted. Add ground meats and cook until no longer pink. Add wine and cook on high until absorbed. Add milk, tomato puree, nutmeg and dry herbs and cook until liquids has evaporated completely.

BECHAMEL SAUCE:

1/4 c. chopped onion
1/4 c. chopped carrot
1/2 c. butter
1/2 c. flour
3 c. hot milk
Salt and white pepper
1/4 tsp. basil
1/4 tsp. fennel

Put basil and fennel in milk, heat and let steep. In a saucepan, melt butter and saute onion and carrots, then and flour to make a roux. Add flavored milk and heat and stir until thick. Salt and pepper to taste. Strain out vegetables and set aside. Lasagna noodles, fresh is best

TO ASSEMBLE: Cook lasagna in large pot of salted water. Cook until al dente. Rinse and pat dry. Spray lasagna pan with spray coating for easy clean up. Pat a few tablespoons of Ragu sauce in bottom of pan. Layer 1/3 of the pasta strips, overlapping slightly. Spread with 1/3 the Ragu, 1/3 the Bechamel, 1/3 the Parmesan. Repeat twice until ingredients are gone. Bake at 450 degrees, upper rack, 40-45 minutes.