• Preheat oven to 375 degrees F.

Make the bolognese sauce

• In a large 6-quart pot or Dutch oven over medium-high heat, brown the ground beef, breaking it up into very small chunks, about 6 minutes. If it starts releasing too much moisture, absorb it with paper towel. Remove from the pot, and set aside. Then, cook the Italian sausage the same way and transfer to a plate. Note: If your pot is large enough to cook both at the same time without overcrowding, go for it.
• To 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 the brown bits from the pot with a wooden spoon. If the brown bits are burning too fast, add a splash to wine and deglaze.
• Add the garlic, pancetta, and thyme and cook for about 2-3 minutes, until fragrant
• Add the red wine, scraping any leftover brown bits. Simmer it down for 3-4 minutes, until about half-reduced.
• Stir in the crushed tomatoes and bay leaves. Return the cooked ground beef and sausage, and stir to combine. 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 it off with ½ cup whole milk.

Make the bechamel sauce

• Meanwhile, make the bechamel. In a medium 3-4 quart pot, melt butter over medium-low heat. Add the flour, and cook for about 3-4 minutes, whisking constantly until it smells a bit nutty. This will get rid of the raw flour taste. Note: It should cook on a simmer so it doesn’t burn.
• Gradually add 2 cups of milk, stirring and breaking up any lumps as needed. Once no lumps remain, add the remaining 2 ½ cups of milk and bring to a simmer, whisking, until thickened. 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 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 or ¾ cup). Next is a layer of bechamel sauce, also about 2-3 ladles. Next, spread a thin 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 ¾ to 1 cup of freshly grated parmesan cheese. Note: Make sure the lasagna sheets are fully covered with sauce, otherwise they won’t cook properly.

Bake

• 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 really fast.
• Let it cool for 15 minutes before serving (this will prevent the layers from falling apart). Serve with extra parmesan cheese if desired. Enjoy!