R.M.P Marotta Long Island

Ingredients

For the bolognese sauce:

• 4 ounces diced pancetta (about 1 cup)
• 1 medium yellow onion, finely diced (about 1 1/2 cups)
• 1 medium carrot, peeled and finely diced (about 1/2 cup)
• 1 medium stalk celery, finely diced (about 1/3 cup)
• 3 cloves garlic, minced
• Olive oil, as needed
• 1 pound lean ground beef
• 1 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons tomato paste
• 1/2 cup dry white wine
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce

For the béchamel sauce and assembly:

• 2 cups whole or 2% milk, at room temperature
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/8 teaspoon ground nutmeg
• 15 dried lasagna noodles (not no-boil; most of a 1-pound box)
• 2 ounces grated Parmesan cheese (1 1/3 cups freshly grated or 1 cup store-bought grated), divided

https://www.thekitchn.com/lasagna-recipe-23691429#post-recipe-689441539