I served the dish with some fresh green beans.

The Ultimate Lasagna Bolognese
from Tyler Florence's Dinner At My Place
(altered not to include Fresh Pasta Dough)

Bolognese
2 carrots, cut into large pieces
1 large onion, cut into large pieces
3 ribs celery, cut into large pieces
4 garlic cloves, peeled
4 fresh sage sprigs, leaves only
Extra-virgin olive oil
1 lb ground beef
1 lb ground pork
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 750-milliliter bottle dry red wine
1 28-ounce can San Marzano whole tomatoes
1/2 cup whole milk
1 teaspoon ground cinnamon
1 cup grated Parmesan
2 tablespoons finely chopped fresh Italian flat-leaf parsley

Bechamel

2 cups whole milk
3 garlic cloves, peeled
1 bay leaf
1 stick unsalted butter
1/2 cup all-purpose flour
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 pound buffalo mozzarella, torn into pieces
1/4 cup grated Parmesan
2 tablespoons chopped fresh Italian flat-leaf parsley

To make Bolognese, put carrot, onion, celery, garlic, and sage in a food processor and process until you have a smooth vegetable pulp. Coat a large, heavy-based pot with oil and set over medium heat. Add vegetable pulp and saute until fragrant and some of the moisture has evaporated, 4 to 5 minutes. Push the vegetable pulp to one side of the pot. Season ground beef and pork with plenty of salt and pepper, then add to the pot. Stir and break up the meat until it is brown, then dust with 2 tablespoons flour before adding wine, tomatoes, milk and cinnamon. Bring to a boil, then reduce heat and simmer about 1-1/2 hours, uncovered, until sauce is thick. Add Parmesan and parsley and season with salt and pepper. Set aside while you prepare the Bechamel.

To make the Bechamel, set a large saucepan over medium heat. Add milk, garlic, and bay leaf and bring to a simmer to infuse milk with herb flavors. Set a large saucepan over medium-low heat. Add butter and melt, then sprinkle in flour while you stir with a wooden spoon. Once all the flour has been combines with the butter, grab a whisk and gradually in the herb-infused milk, passing it through a sieve as you go to strain out the aromatics. As the sauce thickens, continue to whisk over low heat, then add nutmeg. Season with salt and pepper and set aside to cool slightly.

Preheat oven to 350 degrees. To assemble the lasagna, coat the bottom of the lasagna pan with a thin layer of Bechamel. Top with a layer of lasagna noodles. Top with a layer of each of Bechamel, Bolognese, and mozzarella pieces. Continue with the layers of lasagna noodles, Bechamel, Bolognese, and mozzarella pieces until you have three complete layers, finishing with mozzarella. Shower the top of the lasagna with Parmesan and parsley. Bake uncovered , on a tray (to catch the drippings) in the center of the preheated oven for 1 hour. (If the top starts to brown, tent with foil.) let the lasagna stand for 15 to 20 minutes before cutting.

**The only thing I did differently was I sauteed the vegetable pulp in a different pot than the meat, so I could drain the grease off the meat before mixing them together. Also, I did not make the fresh pasta dough.