Make the Bolognese:

• Pulse carrots, celery, and onion in a food processor into fine pieces (not puréed). Set aside.

• Pulse pancetta and garlic in the same processor bowl.

• In a large pot, heat olive oil over medium heat and cook pancetta mixture 4–5 minutes until fragrant.

• Add veggies with salt and cook until deeply browned, 15–20 minutes.

• Season beef and pork with salt, then brown in the pot 2–3 minutes per side. Break up meat and stir together.

• Stir in tomato paste; cook 2–3 minutes. Deglaze with red wine.

• Add herbs, bay leaves, parmesan rind (if using), tomatoes, and broth.

• Simmer gently 90 minutes, stirring occasionally. Add cream and parmesan; season to taste.

Make the Basil Pesto Ricotta:

• Combine ricotta, pesto, eggs, parmesan, salt, and pepper in a bowl. Mix until creamy.

Assemble the Lasagna:

• Spray a 9×13-inch pan and a sheet of foil with nonstick spray.

• Spread 1 cup of bolognese on the bottom of the pan.

• Layer noodles, half the remaining bolognese, and ¼ of the cheese.

• Add another layer of noodles, half the ricotta, and more cheese.

• Repeat two more times for four layers total, finishing with cheese on top.

• Cover with foil and refrigerate at least 12 hours before baking.

Bake:

• Preheat oven to 375°F. Place pan on a baking sheet and bake 60 minutes, removing foil for the last 10 minutes.

• Optional: broil 3–5 minutes for a golden, bubbly top.

Serve:

• Let rest 10–15 minutes before slicing. Garnish with fresh herbs and parmesan if desired.