• Pulse onion, carrot, and celery in a food processor until finely chopped.
• Heat oil in a large heavy pot over medium heat.combine breakfast turkey sausage Italian turkey sausage meat into a meatball ,sear until brown and remove add turkey bacon or preferably pancetta, cook until nice and crispy
• add in the sliced garlic and vegetables and tomato paste cook until moisture is almost completely evaporated season with salt and pepper.

  Add wine to pot and bring to a boil, scraping the "brown season bits " bottom of pot Add in the milk and boil then reduce heat, and simmer u evaporated, 8–10 minutes. Add tomatoes and broth and the meatballs ; bring to a boil, reduce heat, place in oven and cook on 350 for 2 hours or until sauce thickens remove from oven and begin breaking meat up making sure it has a nice sauce texture if too thick add more broth or wine. set aside
• béchamel sauce
• Heat butter in a medium saucepan over medium heat wait until melted Add flour and cook, whisking constantly, 1 minute. Whisk in warm milk Bring sauce to a boil, add in 1 cup of chicken broth reduce heat, and simmer, whisking often, until the consistency of creamy sauce once sauce forms add in parmesan cheese add in about a cup of frozen spinach a pinch nutmeg and season with salt if it becomes too thick add in more chicken broth to get good consistency

Build lasagna

• Spread bolognese sauce in the prepared baking dish. Top with a layer of fresh pasta noodles, spread over bechamel sauce, top with mozzarella cheese then Repeat process 7 more times, starting with noodles and ending with Parmesan, for a total of 8 layers. Place baking dish 50–60 minutes. Let lasagna sit for about 40 minutes before serving.