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Preheat oven to 180°C
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For the Bolognese sauce, heat oil in medium saucepan and gently fry onion until golden.
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Add pancetta and mince and cook, stirring until brown.
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Pour in San Remo Napolitana Sauce and stir.
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Season with salt and pepper, bring to the boil and then gently simmer uncovered for 30 minutes, stirring occasionally.
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Meanwhile, for the bechamel melt butter and flour in a separate saucepan.
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Continue stirring and gradually pour in milk.
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Season with nutmeg, salt and pepper.
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Continue stirring until sauce has boiled and is smooth and thick.
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To assemble the lasagna, spread layer of meat sauce over base of lightly greased baking dish.
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Arrange one layer of lasagna over the top.
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Cover liberally with 1/3 meat sauce, then 1/3 béchamel and some mozzarella.
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Continue alternating layers of lasagna, meat sauce and béchamel to create 3 layers.
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Arrange mozzarella over last béchamel layer and sprinkle with parmesan cheese.
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Bake for 35 to 40 minutes or until cooked when tested with a skewer.
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Serve and enjoy with family and friends!
