Using a Dutch oven or large soup pot, add olive oil and place over medium heat. Once hot, add carrots, celery, onion and pancetta; stir until well combined.

Sauté for 10-12 minutes, stirring often, or until onions soften and begin to turn golden brown.

Add garlic, stir and continue cooking for 1-2 more minutes.

Add pork and beef; stir until well combined, using a wooden spoon to break up the meat. Cook for 13-15 minutes, stirring occasionally, or until meats are fully cooked.

Add dried basil, dried oregano and tomato paste; stir until well combined. Reduce heat to medium-low and continue cooking 4-5 more minutes.

Add wine, stir and cook for 1-2 minutes, or until wine evaporates.

Using a large bowl, add peeled tomatoes and crush tomatoes with your hand. Add crushed tomatoes to pan along with stock, milk, salt, pepper and nutmeg. Stir until well combined and bring mixture to a simmer.

Once simmering, reduce heat to low, cover and cook for 30-40 minutes.

Using a medium saucepan, add milk and place over medium heat until small bubbles appear around edges of pan.

Using a separate medium saucepan, add butter and place over medium-low heat.

Once butter has melted, add flour and stir until well combined. Cook, stirring often, for 3-4 minutes.

Remove saucepan with butter from heat and slowly pour hot milk in, whisking constantly while you pour. Add salt and pepper; stir until well combined.

Place saucepan back over medium heat and cook, stirring constantly, for 1-2 minutes, or until sauce is smooth and thick enough to coat the back of a wooden spoon.

Cook lasagna noodles according to package instructions.

Preheat oven to 375°F.

Spray a 9”x13” baking dish with nonstick baking spray.

Put a layer of pasta down first. Next, spread ¼ of the Bolognese Sauce and ¼ of the Béchamel Sauce evenly on top. Sprinkle top with ¼ cup of grated Parmesan cheese. Repeat process 3 more times. Finish by laying last layer of noodles on top and sprinkling remaining ¾ cup of Parmesan cheese on top of noodles.

Tent top of pan with foil and bake for 25-30 minutes, or until lasagna is heated through.

Let lasagna rest for 15 minutes before serving.