Step 1
Heat olive oil in a saucepan over medium heat; cook and stir onion carrot shallot and prosciutto until onion is translucent and prosciutto releases some fat about 10 minutes. Add pork and beef; season with 1 teaspoon nutmeg cinnamon and salt to taste. Cook and stir over medium-high heat until browned and crumbly about 10 minutes.
Step 2
Pour red wine over meat mixture; increase heat and cook until wine evaporates about 3 minutes. Add tomatoes and mix well; bring to a boil cover reduce heat and simmer stirring occasionally until tomatoes break down and flavors of Bolognese sauce have combined 1 1/2 to 2 hours.
Step 3
Melt butter in a saucepan over medium-low heat; add flour. Whisk vigorously until mixture is smooth. Pour in milk and cook stirring occasionally over medium heat until white sauce thickens enough to cover the back of a spoon about 10 minutes; season with 1/2 teaspoon nutmeg salt and pepper.
Step 4
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water stirring occasionally until tender yet firm to the bite about 8 minutes. Drain and run under cold water to stop the cooking process. Lay noodles on a clean towel and pat dry.
Step 5
Preheat oven to 350 degrees F (175 degrees C).
Step 6
Pour a ladleful of Bolognese sauce and a ladleful of white sauce over the bottom of a 9x13-inch baking dish; top with 3 or 4 lasagna noodles. Cover noodles with 1/3 of the white sauce and 1/3 of the Bolognese sauce. Sprinkle some of the Parmesan cheese on top; cover with lasagna noodles. Repeat layers ending with white sauce and Parmesan cheese.
Step 7
Bake in the preheated oven until bubbling and top is golden brown 30 to 40 minutes. Let stand 3 to 4 minutes before slicing.