In a food processor, finely chop vegetables. Set aside.
In a saucepan, brown bacon. Add butter and vegetables and continue cooking for about 5 minutes, stirring frequently. Add meat and continue cooking for about 5 minutes. Sprinkle with toasted flour and mix thoroughly.
Add broth and spices. Bring to a boil. Cover and simmer over medium heat for about 1 hour, stirring a few times. Remove lid during the last 15 minutes of cooking. Slightly crush half of the meat against the side of the skillet to break it. Season with salt and pepper. Set aside.
Meanwhile, in another saucepan, melt butter. Add flour and cook for 1 minute. Add milk and bring to a boil, whisking constantly. Simmer for about 2 minutes or until béchamel sauce has thickened. Off the heat, add Parmesan cheese. Season with salt and pepper. Cover. Set aside.
With the rack in the middle position, preheat oven to 190 °C (375 °F).
In a 33 x 23-cm (13 x 9-inch) baking dish, spread 250 ml (1 cup) of sauce. Cover with a layer of noodles. Spread 375 ml (1 ½ cups) of sauce and add 180 ml (¾ cup) of béchamel sauce. Cover with another layer of noodles. Continue with remaining ingredients, ending with sauce and béchamel. Top with mozzarella cheese. Bake for about 40 minutes. Let rest for 10 minutes before serving.
It is important to buy dry lasagna noodles labeled "ready to use "(Or "Oven-Ready” Or “no boiling required”, depending on the manufacturer). You can also use fresh lasagna. In both cases, don’t cook them in boiling water before layering lasagna.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.