MAKE THE BOLOGNESE SAUCE:
Heat the olive oil in a large pot over medium-high heat
Add the prosciutto, and cook for 5 minutes
Add the carrots, celery, and onion...cook until soft...about 15 minutes
Add the beef, pork and veal, cook until almost no longer pink
Add the wine...cook for about 4 minutes
Drain off the fat through a colander, or fine mesh sieve, Add back to the pot.
Add the tomatoes and their juice
Mix well. Add remaining spices.
Simmer over low-medium heat for about 3 hours, stirring occasionally
MAKE THE BECHAMEL SAUCE:
Take the onion half and use two cloves to stick through a bay leave to adhere to the flat side of the onion.
Heat the butter in a medium-sized, heavy pan
Add flour, and whisk for about 2 minutes, to form lightly browned roux
Slowly add the heated milk
Add the onion, with the bay leaf/cloves facing down.
Whisking the milk around the onion continuously until thickened, about 5 minutes.
ASSEMBLE AND FINISH OFF THE LASAGNA:
Pre-heat the oven to 350 degrees:
Start with a thin layer of bolognese sauce at the bottom of a lasagna pan
Add a layer of pasta noodles
Spoon a layer of the bechamel sauce
Sprinkle about 1/4 cup of the grated parm-reg cheese over the sauce
Add another layer of pasta
Add another layer of grated parm-reg cheese
Add another layer of sauce
Add another layer of pasta
Add another layer of bechamel sauce
Add another layer of grated parm-reg cheese
Add another layer of pasta
Add another thin layer of sauce and then sprinkle more cheese to top.
Bake for 1 hour, uncovered.
Let rest for at least 30 minutes.