The Ultimate Lasagna

Preparation

This hearty lasagna stacks layers of meaty ragu, noodles, creamy bechamel and a combination of freshly grated mozzarella and parmesan cheese for a crowd-worthy pan of lasagna that is both classic and sophisticated. The ragu uses a trio of ground pork, veal, and beef, sometimes sold together as meatloaf mix, but you can use all ground beef if you prefer. Stick with 80% or 85% lean ground beef to add richness to the sauce and ensure the meat stays tender after the long simmer and does not become hard or tough.

MAKE THE RAGU

1. Heat the oil in a HexClad 5QT Dutch Oven or HexClad 8QT Hybrid Stock Pot over medium heat. Add the onion, carrot and celery. Cook, stirring occasionally until softened, about 5 minutes, then add the garlic and cook until fragrant, another 30 seconds.
2. Add the ground meats and cook, using a wooden spoon to break into pieces, until soft crumbles begin forming and the meat is no longer pink, about 5 minutes. Add the tomato paste, 1/2 teaspoon salt and 1/4 teaspoon pepper and stir well to combine. Pour in the wine to deglaze the pan, using the spoon to scrape up any browned bits on the bottom, until the wine is reduced by about half, 2 minutes. Pour in the crushed tomatoes. Rinse the can with 1 1/2 cups water and pour into the pot. Add 1 teaspoon salt and stir well. Bring the sauce to a simmer, then reduce the heat to low. Cover and cook stirring occasionally, about 1 hour, removing the lid for the last 15 minutes to thicken the sauce slightly. Taste and adjust seasoning with salt and pepper. Make about 8 cups of sauce.

MAKE THE BECHAMEL

1. Lay half an onion cut side up and secure a bay leaf to the surface by pressing two cloves through into the onion. Add to a HexClad 2QT Hybrid Saucepan with the milk and heat over low heat until steaming. 
2. Melt the butter In a HexClad 3QT Hybrid Saucepan over medium-low heat. Sprinkle the flour over the butter and whisk to combine. Cook, whisking until the flour is lightly toasted and bubbling, 1 to 2 minutes. Slowly add the milk, one ladle at a time, whisking constantly to remove any lumps. Continue to cook until the milk returns to a simmer, thickens and coats the back of a metal spoon, about 20 minutes. Season with nutmeg, 1/2 teaspoon salt and a few grinds of pepper. Set aside until ready to assemble, whisking occasionally to prevent a skin from forming, or remove to a container and press plastic wrap on the surface if you’re not using right away. Makes about 3 cups bechamel. 

MAKE THE LASAGNA

1. Arrange an oven rack in the upper third of the oven and preheat to 350°F. Bring a HexClad 8QT 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 into a colander and run cold water over them to stop the cooking. Drain well and then lay in a single layer on a large rimmed baking sheet. 
2. Spread a thin layer of the ragù sauce in the bottom of a HexClad Small Roasting Pan (with the rack removed), about 1 cup. Next, add 4 noodles in a single layer to completely cover the bottom of the pan, putting three lengthwise and one crosswise at one end of the pan. You will make four layers of pasta so if you have more than 16 noodles, fit the extra noodles (whole or halved) into the layers where there is space. Top the pasta with about 1 1/2 cups of the ragù sauce. Spoon 3/4 cup béchamel evenly over the top followed by 1 cup mozzarella and 1/4 cup Parmesan. Repeat the same process three more times, finishing with the remaining sauce, bechamel, 2 cups mozzarella and 1/4 cup parmesan. 
3. Spray a sheet of foil with cooking spray and cover the dish tightly, oiled side down. Bake the lasagna for 20 minutes, then increase oven temperature to 400°F. Uncover, and continue to bake until the sides are bubbling and browning and the cheese starts to turn golden brown, 25 to 30 minutes.
4. Switch the oven to broil on high. Broil, watching VERY closely, until the top is well browned, 1 to 3 minutes. Let cool for at least 15 minutes, top with parsley and serve.