HexClassic Lasagna

Preparation

This hearty lasagna stacks layers of meaty ragù, noodles, creamy béchamel and a combination of freshly grated mozzarella and parmesan cheese for a crowd-worthy pan of lasagna that is both classic and sophisticated. The ragù uses a trio of ground pork, veal, and beef, sometimes sold together as meatloaf mix, but you can use all ground beef if preferred. Stick with 80% or 85% lean ground beef to add richness to the sauce and ensure the meat stays tender after the long simmer.

1. Make the ragù. Heat oil in a HexClad 8QT/7.5 L Hybrid Stock Pot over medium-high heat. Add onion, carrot and celery. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds.
2. Add ground beef, pork and veal and cook, stirring frequently to break up meat, until browned and cooked through, 6 to 8 minutes.  Stir in tomato paste, 1 tablespoon salt and 1/4 teaspoon pepper. Pour in wine and cook, scraping up browned bits from bottom of pot, until reduced by half, about 2 minutes.
3. Add crushed tomatoes to the pot. Rinse the can with 1 1/2 cups water and pour into the pot. Bring to a simmer, then reduce the heat to low. Cover and simmer, stirring occasionally, for 45 minutes. Uncover and simmer for 15 minutes more until sauce thickens slightly. Season with salt and pepper.
4. Meanwhile, make the béchamel. Lay onion cut side up and secure a bay leaf to the surface by pressing two cloves through into the onion. Add prepared onion and milk to a HexClad 2QT/2 L Hybrid. Place over medium heat and cook just until the milk starts to bubble. Remove from heat and keep warm. 
5. Melt the butter In a HexClad 3QT/3 L Hybrid Saucepan over medium heat. Add flour and cook, whisking until lightly toasted and bubbling, 1 to 2 minutes. Slowly add warmed milk, one ladle at a time, whisking constantly; discard onion, bay leaf and cloves. 
6. Continue to cook, whisking frequently, until milk returns to a simmer, thickens and coats the back of a spoon, about 20 minutes. Season with nutmeg, 1/2 teaspoon salt and a few grinds of pepper. Scrape béchamel into a heatproof bowl and press plastic wrap on the surface to prevent a crust from forming. 
7. Assemble the lasagna. Preheat oven to 350°F with a rack in the upper third. 
8. Bring a clean HexClad 8QT/7.5 L Hybrid Stock Pot of salted water to a boil. Add the lasagna noodles and boil for about half the time of the package directions, stirring occasionally to keep them from sticking to each other. The noodles will have some bend to them but will still be very firm. Drain and rinse with cold water to cool noodles. Drain well. 
9. Spread a thin layer of ragù sauce on the bottom of a HexClad 9” x 13” Hybrid Roasting Pan, about 1 cup. Next, arrange 4 noodles in a single layer to completely cover the bottom of the pan, cutting as needed to fit. Top evenly with 1 1/2 cups ragù sauce. Spoon 3/4 cup béchamel evenly over the top and sprinkle evenly with 1 cup mozzarella and 1/4 cup Parmesan. Repeat three times, finishing with the remaining ragù sauce, béchamel, mozzarella and Parmesan. 
10. Spray a sheet of foil with cooking spray and cover the dish tightly, oiled side down. Bake for 20 minutes, then increase oven temperature to 400°F. Uncover and continue to bake until the sides are bubbling and cheese starts to turn golden brown, 25 to 30 minutes more.
11. Switch oven to broil on high. Broil, watching closely, until the top is well browned, 1 to 3 minutes more. Remove from oven and let cool for at least 15 minutes before serving topped with parsley.

MAKE AHEAD

Ragù and béchamel can be prepared up to 2 days ahead and refrigerated in airtight containers.