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Pre heat oven to 180°C.
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Heat oil in a saucepan on medium heat and gently fry onion until soft.
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Add pancetta and mince and cook, stirring until brown.
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Add crushed tomatoes, tomato paste, basil and stock.
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Bring to the boil while stirring occasionally.
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Gently simmer for 30 minutes and add salt and pepper to taste.
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Meanwhile, to make the bechamel sauce, melt butter in a pan on medium heat and add flour gradually, stirring often.
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Continue stirring and pour in milk.
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Stir until sauce is smooth and thick. Bring to the boil and simmer for 5 minutes.
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Add salt and pepper to taste.
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To assemble lasagna, spread layer of meat sauce over the baking dish.
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Arrange one layer of lasagna sheets on top of the meat sauce.
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Cover liberally with 1/3 meat sauce, then 1/3 bechamel sauce and mozzarella and parmesan.
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Continue assembling layers of lasagna sheets, meat sauce and bechamel to form 3 layers in total.
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Top final layer with meat sauce with mozzarella and parmesan.
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Bake for 35-40 minutes or until cooked.
