Make the soffritto. Combine pancetta, onion, celery, and carrot in sautÃ© pan with butter and cook over medium heat until onion turns pale gold.
Add the beef, pork, sausage to the soffritto, and increase the heat to high; cook until browned. Sprinkle with the clove, cinnamon, and pepper.
Add milk and season with sea salt. Then turn down the heat and simmer for 2 and ½ hours. Stir at least every 20 minutes.
Preheat oven to 375Â°F. Cook the lasagna according to instructions. About 8 minutes in 6 quarts of boiling salted water. Drain, rinse with cold water. Lay the individual lasagna noodles out on kitchen towels, not touching, so they do not stick together while you layer the casserole.
Spread a little olive oil around the inside of a 13x9-inch baking pan. Make sure your baking pan is non-reactive - pyrex or stainless steel. Do not use an aluminum pan as it will react with the acidity of the sauce and ruin the flavor. Put a layer of lasagna noodles down first. Layer on a third of the bolognese sauce, then a third of the bechamel sauce. Sprinkle with grated Parmesan. Repeat two more times. Top with a final layer of noodles and sprinkle with grated Parmesan.
Put lasagna into the middle rack of a pre-heated 375Â°F oven. Bake for 20-30 minutes, until the top begins to get lightly browned. Remove from oven and let cool 5-10 minutes before serving.
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