Lasagna Bolognese

I got this recipe from the september issue of Rachael Ray magazine. Was great for dinner and even better for leftovers the following day.

• 3 tbsp olive oil
• 4 oz pancetta, chopped
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 clove garlic, minced
• 1 bay leaf
• 1/2 tsp thyme
• 1 lb ground beef
• 1 can (28oz) crushed tomatoes
• 1 small can tomato paste
• 4 tbsp butter
• 1/4 cup flour
• 2 1/2 cups milk
• 1 1/4 grated parmesan
• lasagna noodles
• sliced mozzarella
• ricotta

1. Cook pancetta over medium heat with 1 tbsp olive oil until browned, about 5 minutes.
2. Add onion, carrot, garlic, bay leaf and thyme. Cook about 5 minutes till veggies soften. Push to side of pan.
3. Add 1 tbsp olive oil in center of pan and crumble ground beef into center of pan. Cook till meat is browned and stir occasionally.
4. Add the tomatoes and paste and 2 cups water to skillet. Simmer, stirring occasionally until thickened about 30 minutes.
5. Remove from heat and let cool.
6. In medium saucepan melt butter over medium heat and add flour. Whisking constantly for about a minute. Slowly add in milk while stirring. Simmer about 2 minutes, remove from heat, stir in 1 cup parmesan and season with salt and pepper. Let cool, but make sure to stir occasionally so skin doesn't form.
7. Cook your lasagna noodles.
8. Preheat oven to 400. Grease baking dish and add 3/4 cup meat sauce to coat. Add layer of noodles letting them overlap a little. Top with 1 cup of meat sauce, another layer of noodles and 1 cup of bechamel sauce, spread to coat.
9. Repeat the layers (I added sliced mozzarella and ricotta between the layers and over the top)
10. Cover with greased parchment, then wrap with foil. Bake 1 hour, uncover and sprinkle with remaining parmesan cheese. Bake 15 minutes more. Let stand about 30 minutes before serving.