• Preheat oven to 375 degrees F.

Make the bolognese sauce

• In a large 6-quart pot over medium-high heat, cook the ground beef and Italian sausage, breaking it up, for about 6-8 minutes until browned and cooked through. Remove from the pot and set aside. Tip: If it starts releasing too much moisture, absorb with paper towel.
• In the same pot (don’t wipe it clean), heat a few drizzles of olive oil and cook the diced onions, carrots, and celery over medium heat for about 6-8 minutes until softened, scraping to release the brown bits with a wooden spoon.
• Add the pancetta, and let it cook for a few minutes to render the fat. Then, stir in the minced garlic and thyme leaves and cook for another 2 minutes until fragrant.
• Stir in the red wine, scraping any leftover brown bits. Simmer over low heat until about half-reduced for just a few minutes.
• Next, add the crushed tomatoes and bay leaves. Return the cooked ground beef and sausage. Season with salt and pepper to taste. Bring to a boil and then reduce to a simmer for 30-35 minutes, with the lid partially covered. This will allow moisture to escape, helping the sauce to thicken faster.
• Once it’s done, finish with ½ cup whole milk. This will balance flavors and add a touch of richness.

Make the bechamel sauce

• Meanwhile, make the bechamel. In a medium pot, melt butter over medium-low heat. Sprinkle in the flour, and cook for about 3-4 minutes, whisking constantly with a wooden spoon until it smells a bit nutty. Note: Use medium-low heat to prevent any burning.
• Next, gradually the milk, stirring to break up any lumps. It will thicken as it heats up. Season with salt and pepper, plus a pinch of ground nutmeg. Tip: It’s ready when it easily coats the spoon. You can also run your finger through the spoon - if the sauce stays in place, it's ready.

Assemble the lasagna

• Layer a thin layer of the prepared bolognese sauce in a 9x13 inch baking pan.
• Top with a single layer of no-boil lasagna sheets. Next layer is bolognese sauce (about 2-3 ladles). Next is a layer of bechamel sauce, about 2-3 ladles. Next, spread a layer of mozzarella cheese. Repeat this process 3 more times to build the layers.
• The last layer should be three lasagna sheets fully covered with the remaining sauces, a thin layer of mozzarella, and ½ cup of freshly grated parmesan cheese. Note: Make sure the lasagna sheets are fully covered with sauce so they cook properly.

Bake the lasagna

• Cover loosely with aluminum foil. Place it on a large sheet pan (just in case it spills over) and bake for 30 minutes at 375 degrees F.
• Uncover and bake for 8 more minutes until bubbly and melted on top. Broil for 1-2 minutes until beautifully golden brown. Tip: keep a close eye on it so it doesn’t burn, broiling happens very fast.
• Let it cool for 15-20 minutes before serving. Serve with extra parmesan cheese if desired. Enjoy!