authentic italian lasagna

my husband and i recently attended an italian cooking class and learned how to make this delicious lasagna.  at the cooking class, however, we were given ingredients, but not necessarily the portions and we weren't given a recipe to take home.  based on memory from that night and some help from giada de laurentiis of the food network for the bechamel, i came up with this recipe.

noodles

2 C "00" flour (ultra fine italian flour)
4 eggs plus one egg yolk, all at room temperature

combine.  knead at least 8 minutes or until dough springs back when you poke it.  roll out ultra thin or run through a pasta press.  make enough sheets for three layers in a 9 x 13.

filling

1- 1 1/2 C ricotta
3 T milk (or more, if needed)
3/4 lb panchetta, sliced about 1/4 in and diced
2 t minced garlic
1/2 lb ground beef, preferably 85%
3/4 C diced carrots
3/4 C diced celery
3/4 C diced onion
1 1/2 red wine (or 1 1/4 C beef broth and 1/4 red wine vinegar as non-alcoholic substitute)

put ricotta in a blender with the milk.  process until ultra smooth, adding additional milk one T at a time if needed.  set aside. 

fry the panchetta over med-high until cooked through.  scoop out with a slotted spoon and set aside.  add garlic to the leftover fat in the pan and brown.  add vegetables and beef and saute until beef is almost all the way cooked through.  add wine (broth, vinegar) and bring to a boil.  reduce to simmer, add panchetta, and simmer until liquid is reduced to about 3/4 C.

bechamel

5 T butter
1/2 C flour
4 C milk at room temperatue
2 pinches freshly grated nutmeg

In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.

lasagna

1 C tomato puree
1 C freshly finely grated parmesan

spread tomato puree at the bottom of a 9 x 13.  layer noodles on top.  spread half the meat mixture atop the noodles.  dollop half of ricotta evenly over the meat mixture. sprinkle lightly with parmesan.  repeat noodles, meat, ricotta, parmesan.  one more layer of noodles.  spread bechamel on top and sprinkle with remaining parmesan.  cover with foil and bake @ 375 for 25-30 min or until bubbly.  remove foil and bake until browned, about ten min more.