I usually leave out the milk (turns it a nasty pink) the wine (I drink that) and the pancetta. It really doesn’t alter the flavour and I find there’s too much liquid if you add milk and wine. Just add a little water if it’s starting to dry out. You can also skip infusing the milk for the béchamel sauce and it will still be good. If you’ve time on your hands then do it.
My tip is make your sauce one day. Keep in the fridge then the next day make the béchamel and construct the lasagne.
