In 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.
Stir in tomatoes, tomato paste, wine, salt, and black pepper. Bring to a boil; reduce heat and simmer, covered for 30 minutes, stirring occasionally.
Stir in milk, basil, and oregano.
Cook lasagna noodles according to package directions; drain. Rinse with cold water and drain again.
FOR PORCINI-PARMESAN SAUCE:
Place 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.
In a large saucepan; cook and stir minced garlic in hot butter over medium heat for 30 seconds. Stir in flour until combined. Slowly 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.
Stir in mushrooms, ricotta cheese, parmesan cheese, parsley, basil and salt.
Putting it all together.
Preheat oven to 350.
Spread 1 cup of the meat sauce in an ungreased 3-qt rectangular baking dish.
Top with 3 noodles and 2 cups of meat sauce.
Top with 3 more noodles and half of the porcini-parmesan sauce.
Top with 3 more noodles and 2 more cups of meat sauce.
Top with 3 more noodles and the rest of the porcini-parmesan sauce.
Top with remaining 3 noodles and meat sauce.
Cover lasagna with foil and bake for 30 minutes.
Uncover lasagna; sprinkle with parmesan cheese and bake for 20 - 30 minutes more or until heated through.