2 Tbs. Olive Oil
1 red onion, finely chopped
½ lb. pancetta, finely chopped
½ lb. ground beef
1 garlic clove, crushed
1 lb. frozen diced vegetables, thawed
1 (16-oz.) can diced tomatoes, undrained
1 pinch dried thyme
1 pinch dried oregano
4 Tbs. Unsalted Butter
3 Tbs. flour
3 cups 2% milk
2 pinches ground nutmeg
1 lb. Fiscalini Scamorza (Smoked or Plain), grated
1 lb. lasagna noodles
1. For the meat sauce, in a large skillet heat oil over medium heat. Add onion and pancetta; cook and stir until onion is softened. Add beef, garlic and vegetables; cook and stir 3 to 4 minutes. Stir in tomatoes, thyme, oregano, and salt and pepper to taste. Reduce heat to low; simmer, covered, 10 minutes.
2. Meanwhile, for the béchamel sauce, melt in a small saucepan over medium heat. Stir in flour; cook 1 minute, stirring constantly with a wooden spoon. Gradually whisk in milk; cook, stirring constantly, until sauce thickens. Season with nutmeg, and salt and pepper to taste. Stir in 1/3 cup Fiscalinii Scamorza; cook and stir until melted. Remove from heat; cover to keep warm.
3. Preheat oven to 300⁰F. Coat a large baking dish with nonstick cooking spray. Line bottom of dish with 2 lasagna noodles. Top with a thin layer of meat sauce, and then a layer of béchamel sauce. Repeat layers to fill dish. Finish top layer with lasagna noodles and a final layer of béchamel. Sprinkle with remaining cheese.
4. Bake 30 minutes or until bubbling and golden brown. Remove from oven and let stand 10 minutes. Slice, and serve warm.