Finely dice the carrot, onion and celery.

Preheat the oven to 120 degrees Celsius.

Mix the meat with salt and pepper and roll out approximately 18 meatballs.

Find an oven safe pan with a lid. Pour some oil in the pan and brown the meatballs all over. Transfer out the pan.

Bake the pancetta until brown en crisp.

Add the vegetables, garlic and onion and bake for another 6 to 7 minutes.

Add tomato paste and bake for a few minutes. Then add the whine and let simmer for about 5 minutes.

Add the canned tomatoes and let the sauce thicken for about 10 minutes.

Add the milk and chicken stock and put the meatballs back into the sauce.

Put the lid on the pot leaving a small gap and transfer to the oven. Bake the sauce for around 3 hours.

Make the Bechamel sauce by adding butter to a saucepan, let melt. Then add the butter and whisk constantly until the mixture smells nutty and looks pale. Add the milk whilst stirring until a sauce forms. Finally add the parmesan cheese. Season with salt and pepper. Optionally you can add some cayenne pepper and some nutmeg.

Take the pan out of the oven and mash the meatballs with a potatomasher until you have a sauce.

Grease a rectangular oven dish and start building the lasagne. Start with some bolognese then some pasta sheets finishing with the bechamel. End with a layer of pasta and a bit of bechamel.

Transfer to the oven and bake for an additional 40 to 50 minutes. Let cool for 10 minutes before serving. Enjoy!