Step 1: First, make béchamel. Place the milk, onion, bay leaves, and cloves in a large pot and slowly heat until boiling. Let infuse for 1 hour after turning off the heat.
In step 2: combine oil, celery, onion, carrot, garlic, and pancetta in a large saucepan for the meat sauce. Cook gently until vegetables are tender yet uncolored.
Step 3: Add beef and pork mince, milk, and diced tomatoes. Stir and smash mince lumps against pan sides with a wooden spoon. After the mince is mostly broken down, add the herbs, stock cubes, and red wine and simmer. Stir occasionally to prevent sticking as you cook for 1 hour under cover.
Step 4: Cover and boil for 30 minutes to 1 hour until meat is cooked and sauced. Taste and season.
Step 5: Strain milk through a fine strainer into one or two jugs to finish the béchamel sauce. Mix the flour with a wooden spoon and heat for 2 minutes after melting the butter in the same pan.
STEP 6: Add strained milk slowly, stirring to avoid lumps. The mixture may initially thicken to a doughy paste. Stir regularly as you gently simmer (if there are lumps, whisk). Allow to thicken for a few minutes. Sprinkle salt, pepper, and nutmeg generously.
STEP 7: Preheat oven to 180C/160C fan/gas. 4. Place a teaspoon of meat sauce on the base of a 3.5-litre baking dish. Cover with a single layer of dried spaghetti sheets, snapping them to fit, then a fourth of the béchamel. Distribute a third of the meat sauce and some parmesan.
Recipe Tip Completely assemble and cool the lasagna. Store in an airtight jar and freeze for up to three months. Store in the fridge for 48 hours before cooking, defrost, and bake as recommended, checking after 1 hour for any further 10-15 minutes. Reheat leftovers in the microwave until hot after defrosting in the fridge.
Make it different Top each béchamel layer with a thin coating of ham. Replace the carrot with 2 finely chopped fennel bulbs for an aniseed flavor in the beef sauce.