Heat 2 tablespoons of olive oil in a large, oven-proof skillet over medium heat. Add in the white onion, minced garlic, and carrots. Saute until they are softened, about 5 minutes.
Then, increase the heat to high and add in the minced beef, along with the diced pancetta. Cook for 5 more minutes, until the beef is browned. Stir occasionally to ensure the beef is fully cooked through.
Next, add in the tomato paste, bay leaves, beef stock and season with salt and pepper. Though it may seem odd, add a dash of nutmeg to add a warm and slightly nutty flavour.
Stir everything to make sure it’s all mixed, adding the red wine, and allow to simmer for about 10 minutes. Break your lasagne sheets in half and submerge them in your sauce. Place the lid on the skillet and allow to cook on the lowest heat for about 20 minutes.
Once the pasta is cooked, sprinkle mozzarella cheese on top and place the lid back on to let the cheese melt. Sprinkle with basil leaves and serve.
