Make the Soffritto: Begin by processing the chopped carrots, celery, and onion in a food processor until finely minced.

Prepare the Pestata: In the same food processor, finely chop the pancetta and garlic until they form a coarse paste.

Cook the Pestata: Heat a large pot over medium heat and add 2 tablespoons of olive oil. Stir in the pestata and sauté for 4-5 minutes.

Add the Soffritto: Add the prepared soffritto into the pot, season with kosher salt and sauté for about 15-20 minutes.

Brown the Meat: Raise the heat to medium-high and incorporate the ground beef and pork, cooking for 8-10 minutes.

Deglaze: Pour in 1 cup of red wine, scraping up browned bits from the pot’s bottom, and let simmer for 2-3 minutes.

Add Aromatics: Tie fresh herbs together and add them to the pot along with crushed tomatoes and chicken broth.

Simmer: Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for about 90 minutes.

Finish Bolognese: Stir in ½ cup of heavy cream and ½ cup of grated parmesan, season with salt and black pepper.

Prepare Basil Pesto Ricotta: In a mixing bowl, combine ricotta cheese, basil pesto, eggs, and parmesan. Mix until smooth.

Assemble the Lasagna: In a large baking dish, layer the bolognese, no-boil noodles, pesto ricotta, mozzarella, and Italian cheese blend.

Rest: Cover the lasagna with plastic wrap and refrigerate for at least 12 hours.

Bake: Preheat your oven to 375°F, remove the plastic wrap and bake for about 60 minutes, uncovering for the last 10.

Serve: Allow the lasagna to rest for 10-15 minutes before slicing.