2In a 4-qt Dutch oven, cook sausage, ground sirloin, onion, pancetta, carrot, sweet pepper, celery, and the 4 cloves of minced garlic over medium-high heat until meat is brown and onion is tender. Break up meat as it cooks. Drain off Fat.
3Stir in tomatoes, tomato paste, wine, salt, and black pepper. Bring to a boil; reduce heat and simmer, covered for 30 minutes, stirring occasionally.
4Stir in milk, basil, and oregano
5Cook lasagna noodles according to package directions; drain. Rinse with cold water and drain again.
6For Porcini-Parmesan Sauce:
7Place dried porcini mushrooms in a small bowl; add enough boiling water to cover. Let stand 10 minutes; drain. Rinse with cold water; drain again. Chop mushrooms; set aside.
8In a large saucepan; cook and stir minced garlic in hot butter over medium heat for 30 seconds. Stir in flour until combined.
9Slowly stir in milk and wine (milk may curdle if using wine, but sauce will appear smooth when finished). Cook and stir until thickened and bubbly. Remove from heat.
10Stir in mushrooms, ricotta cheese, parmesan cheese, parsley, basil and salt.
11Putting it all together:
Preheat oven to 350.
12Spread 1 cup of the meat sauce in an ungreased 3-qt rectangular baking dish.
Top with 3 noodles and 2 cups of meat sauce.
13Top with 3 more noodles and half of the porcini-parmesan sauce.
Top with 3 more noodles and 2 more cups of meat sauce.
14Cover lasagna with foil and bake for 30 minutes.