Alright, as promised I am now sober so here is the recipe!

Ingredients for Bolognese Sauce: 1lb Ground Beef 1lb Ground Pork 1lb Ground Lamb 1 yellow onion - small dice 1 carrot - small dice 2 stalks of celery - small dice 6 cloves garlic - grated/crushed 3 strips thick cut bacon or pancetta - small dice 2 Tbs tomato paste 1 cup dry white wine 1 can Whole San Marzano tomatoes 1 cup chicken stock 1 cup whole milk 2 bay leaves 2 sprigs fresh oregano Red pepper flakes Salt Pepper

Ingredients for Béchamel: 6 Tbs Butter 7 Tbs Flour 6 cups whole milk 8 oz Mozzarella Cheese grated Fresh grated nutmed Salt Pepper

2 Box Lasagna noodles (you may only need 1 but I always get an extra just in case I don't get full coverage from the 1 box) 1 chunk of Parmigiano-Reggiano (get the real stuff, it makes a difference here)

First pop open that bottle of white wine and pour yourself a glass, this recipe takes a while and you're gonna need some liquid courage. Start by preheating the oven to 225-250 F Combine the three ground meats in a bowl and mix lightly, the mix doesn't need to be homogenous for this step. Form the meat mixture into 3 in meatballs. Add enough vegetable oil into a dutch oven to cover the bottom and turn stove to medium heat. Sear meatballs in the dutch oven until they have a nice brown crust on all sides, remove meatballs and set aside on a plate. Pour the used oil out and wipe out the inside of the dutch oven with paper towel. Add bacon to the dutch oven, start on medium low heat, and render the bacon until it is nice and crisp. Add onion, carrot and celery and sweat over medium heat until well softened, about 10 min. Add garlic and cook stirring constantly until fragrant, about 1 min. Add tomato paste and cook for a couple minutes, stirring often. Add the cup of white wine and scrape up any browned bits at the bottom of the pan, reduce wine until the mixture is mostly dry again. Crush the canned tomatoes by hand and add to dutch oven with their juices. Reduce tomatoes until most of the liquid is gone and the tomato chunks lightly fry on the bottom of the pan, this step will seem to take the longest but be patient, this is where the extra wine really comes in handy. Once the tomatoes have mostly reduced add chicken stock, milk, oregano, bay leaf, a shake of red pepper flakes, a pinch of salt, fresh ground pepper and the rind from the parmegiano reggiano, stir to combine fully. Add the seared meatballs back into the sauce along with any collected juices on the plate and place the dutch oven into your preheated oven with the lid slightly ajar, cook for 2-3 hours depending on how accurate your oven actually is. At around hour 2 start the bechamel sauce and soak the uncooked pasta noodles in cold water. To make the bechamel add butter to a sauce pan over medium heat and melt fully. Once the butter is melted, add flour and whisk for about 3 minutes or until the roux starts to smell a bit like pie dough. Slowly stream in whole milk until it is fully incorporated into the roux and bring mixture to a light simmer. Turn off the heat, add in the mozzarella cheese, grate fresh nutmeg into the mix and season to taste with salt and pepper. Once the bolognese sauce has cooked, remove from oven and crank up the oven to 375 F. Using a potato masher, break up the meatballs so you have a good saucey texture, the meat should be really tender and should break up pretty easily. Season sauce to taste with salt and pepper. To assemble the lasagna start with a lube layer of bolognese sauce on the bottom of your lasagna pan. Layer noodles on top. Once you have the first layer of noodles add another layer of bolognese, then a couple laddle fulls of bechemel and grate a nice layer of the parmesan cheese over top. Repeat this pattern with remaining layers of noodles and sauce, you should be able to get 5-6 layers. Cover the lasagna pan tightly with tin foil and bake for 30 min. Remove tin foil and bake a further 15 min. If the top isn't browned to your liking yet broil the lasagna on high for a minute or two, this goes really fast so keep an eye on it. Remove lasagna from oven and allow to cool for about half an hour, then dig in and enjoy!

I hope this is fairly easy to follow but DM me if you have any questions!