Recipe: Lasagne al Forno

I cooked this last night - it was kinda awesome! I have, however, altered the original recipe if only because the pedant pharmacist (and italophile) in me doesn't agree with some of the mise-en-place. At the bottom of the recipe, I have written how I made the recipe more lactose free. It is gluten free if you use gf pasta sheets.
The original can be found here: http://www.jamieoliver.com/recipes/beef-recipes/simple-baked-lasagne

Lasagne al forno

• 100 g pancetta or speck, sliced/diced (depending on how you buy it)  
• a pinch of cinnamon
• 1 onion, diced
• 1 carrot, cubed
• 2 cloves of garlic, minced
• 2 handfuls of fresh herbs (sage, oregano, rosemary, thyme) - chopped roughly
• olive oil
• 400g veal mince
• 200g pork mince
• 2 x 400g tins of diced italian tomatoes
• 400 mL (1/2 a bottle) red wine
• 2 bay leaves
• sea salt and freshly ground black pepper
• 400g fresh lasagne sheets (or gf ones if required)
• 400g mozzarella, torn up 

for the white sauce
• 1 x 500ml tub of crème fraîche
• 3 anchovies, finely chopped
• 2 handfuls of freshly grated Parmesan cheese
optional: a little milk


for lactose free white sauce option

• 1 x 250g tub of soy sour cream
• 1 cup lactose free thickened cream
• 3 anchovies, finely chopped
• 2 handfuls of parmesan, grated

Method

1. In a large pot or pan slowly fry the pancetta and cinnamon until golden, then add the onion, carrot, garlic and herbs and about 4 tablespoons of olive oil. 
2. Add the veal and pork mince. Cook for about 5 minutes, then add the tinned tomatoes and the wine or water. 
3. Add the bay leaves and bring to the boil. Then get some greaseproof paper, wet it and place it on top of the pan with a lid placed on top. Simmer on a low heat for ~1.5 hrs. 
4. When the sauce is sufficiently reduced, season to taste and put aside. 
5. Mix together your crème fraîche, anchovies, and a handful of Parmesan, and season with salt and pepper. You may need to loosen the mixture with a little milk. 
6. Turn the oven to 200ºC. To assemble the lasagne, rub an earthenware lasagne dish with olive oil, lay some sheets of lasagne over the bottom and drape them up the sides of the dish.
7. Add a layer of meat, a little white sauce and a sprinkling of Parmesan. Repeat the layers, finishing with a layer of pasta covered in white sauce. Tear the mozzarella and sprinkle with some extra Parmesan. Cook in the preheated oven for 30–35 minutes until golden.