Peel and chop the sausage. Mince the ham, the onions, the carrot, the celery and pancetta. Pour the mince in a pot with 2 tbsp of olive oil and 30g of butter. Lightly pan-fry for a few minutes, and then add the sausage and the meat. Cook on a high heat for few minutes, add the red wine and let it evaporate. At this point add the chopped tomatoes, the vegetable stock and lower the heat at the minimum. Add salt and pepper, place the lid on the pot in a way it is not completely covered and continue to cook for about 3 hours, stirring every now and then. Add more stock if necessary.

Prepare the besciamelle sauce:  melt the butter in a pan, add the flour and stir well with a wooden spoon to avoid lumps. Add the milk and keep stirring. Add the nutmeg, the salt and the pepper and cook to obtained a not too thick sauce.

Pre-heat the oven at 180ºC. Butter a rectangular, deep oven tray. Start lining the bottom with lasagna, cover with a few spoons of besciamelle, then add the ragout and finally dust with the grated Parmesan. Layer with more pasta and continue until all the ingredients are finished. Finish with a thin layer of besciamelle sauce mixed with ragout, dust with Parmesan and add few pieces of butter. Cook in the oven for about 30 minutes or until the top of lasagne is golden. Remove from the oven, wait 5-10 minutes before serving directly from the oven tray.

Healthy alternative
It is possible to use yoghurt instead of butter in the besciamelle sauce, corn flour instead of wheat and soya or rice milk instead of cow milk. Of course it is possible to reduce dramatically the cooking time of the ragout that is nowadays usually made in 30 minutes.