Finely mince the onions, celery, carrots, and garlic using a chef's knife or food processor.

Pour 3 tablespoons of olive oil into a large rondeau pot over medium heat.

Add the minced vegetables and saut? for 4 to 6 minutes, stirring frequently.

Add the ground pork and beef, cooking until browned throughout.

Deglaze with the white wine and reduce the liquid by half. Stir in the crushed tomatoes, salt, and pepper, then simmer over low heat.

Make the pasta dough and roll it out. Cut into 9" to 11" long pieces and set aside on a floured surface until ready to boil.

Prepare the bechamel sauce and keep it warm over low heat.

Boil 6 to 7 pasta sheets at a time in salted water for 20 to 30 seconds, then remove and set on a clean kitchen towel.

In a lasagna pan, add a small amount of bechamel sauce to the bottom, followed by a layer of Bolognese sauce.

Cover both sauces with a layer of cooked pasta.

Repeat layering of sauces and sprinkled mozzarella (1/4 cup) and Parmesan (2 tablespoons).

Save some bechamel for the top and add the remaining Bolognese sauce to cover.

Sprinkle the remaining cheeses on top and bake at 400? for 35 to 40 minutes or until browned and crispy.

Let the lasagna sit at room temperature for 10 to 15 minutes before slicing and serving.