Bechamel: Melt the butter in a saucepan over medium-low heat. Stir in the flour and whisk to prevent lumps. Cook for 5 minutes, then whisk in a little of the milk at a time, stirring continuously until you have a smooth, thick sauce. Remove from the heat; season with salt and nutmeg and cover. Keep warm and set aside.
Artichokes and Pancetta: In a large saucepan over medium heat, cook garlic in oil until just golden. Stir in artichokes, coat in oil and cook 5 minutes. Increase heat, pour in the wine and simmer until the alcohol had evaporated. Reduce heat to medium and cook artichokes for 15 minutes, or until tender. Season with salt and dill. Remove from heat and keep warm.
Meanwhile, place the pancetta in a hot frying pan over medium high heat. Pan-fry until crisp, about 10 minutes.
To Assemble: Bring a large saucepan of lightly salted water to the boil. Cook fresh lasagne sheets in boiling water for 1 minute, or 6 minutes for dried sheets. Drain and rinse with cold water. Transfer onto a clean towel, one sheet next to the other, and pat dry with kitchen paper.
Preheat oven to 200 degrees C.
Spread 2 ladlefuls of bechamel in the bottom of a 22x33cm baking dish. Arrange 3 lasagne sheets over bechamel and cover with another ladleful of bechamel. Top with 1/3 of the artichokes and 1/3 of the pancetta. Sprinkle with 1/4 of the grated Parmesan cheese.
Repeat layers, alternating bechamel, artichokes, pancetta and Parmesan. Finish with a fourth and last layer of lasagne sheets, topped with bechamel and a generous sprinkling of grated Parmesan cheese.
Bake in the preheated oven for about 30 minutes. In the last 5 minutes, grill the top of the lasagne until bubbly and golden brown.
Remove from oven let stand 10 minutes before serving.
Lasagne is perfect prepared several hours in advance and reheated. Simply cool to room temperature after baking, and cover with aluminium foil. Then when it's time to serve, reheat in the oven for 15 minutes.