This might seem like a complicated recipe but by doing it in steps, it’s not.  Believe it or not, the pasta you use is important. I buy fresh pasta sheets from Zabar’s in NYC (having been disappointed by others). From nymag.com: Use ¾ to 1 pound of fresh pasta sheets (about 7×4 inches), or dried lasagna noodles blanched for 6 minutes and refreshed (put in ice water).

 

Step 1: Making the Ragu

• 5 cloves garlic 
• 2 medium onions 
• 4 ribs celery 
• 2 carrots 
• 1/4 cup olive oil 
• 1 lb ground veal (or ground beef))
• 1 lb ground pork 
• 4 oz pancetta 
• 6 oz tomato paste 
• 1 cup dry white wine 
• 1 cup whole milk 
• 1 tsp fresh thyme leaves 

 

Method 

To begin the ragu, first émincé the garlic. Finely chop the onions, celery and carrots.

Next, preheat a large, heavy-bottomed pot over medium heat. Once hot, add the oil and vegetables (also known as mirepoix) and let cook until translucent, but not browned, about 5 minutes or so.

Gather the veal and pork. Very finely chop the pancetta or cut it into quarters and then pulse it in a food processor until ground. Once the vegetables are translucent, add all of the meat and increase the heat to high. Let the meat brown, stirring frequently, for about 15 minutes.

While the meat cooks, gather white wine, milk, tomato paste and thyme. Once the meat has browned nicely, add the tomato paste and stir to combine. Then add the white wine, milk and fresh thyme. Stir again, scraping the bottom if needed. Let everything come just to a boil, then reduce the heat to low and let simmer for 1 to 1 1/2 hours.

As the ragu cooks, remember to stir it occasionally, to prevent it from sticking or scorching. In the meantime, you can prepare the besciamella.

Step 2: Making the Besciamella

• 5 tbsp unsalted butter 
• 1/4 cup all-purpose flour 
• 3 cups whole milk 
• 1 to 2 tsp sea salt 
• 1/2 tsp grated nutmeg 

 

Method 

To make the besciamella, heat a saucepan over medium heat and melt the butter. Once melted, add the flour to create a roux and stir until smooth. Cook for about 6 to 7 minutes, stirring frequently, until it turns a light-golden brown.

Meanwhile, in a separate pot, heat the milk to just under a boil. Once the mixture has browned and the milk has heated, add the milk to the roux, about one cup at a time. Whisk constantly, until very smooth, bringing it back to a boil each time. Once all of the milk has been incorporated and the mixture has come back up to a gentle boil, turn the heat to low and let cook for about 10 minutes. Stir occasionally. The sauce should nicely coat the back of a spoon. Once done, remove from the heat and season with the salt and freshly-grated nutmeg. Transfer to a bowl and place plastic wrap directly onto the surface, to prevent a skin from forming. Leave a bit of space around the edges for the steam to escape while it cools.

Step 3:

Assembling the Lasagne

• 8 oz Parmigiano-Reggiano 

 

Method 

Before assembling the lasagne, preheat your oven to 375º degrees Fahrenheit.

Grate the Parmigiano-Reggiano into a bowl and set aside. Then gather the besciamella and give it a good stir to make sure it is nice and smooth. Have the ragu and your *lasagne pan ready.

To begin assembling, spread a layer of ragu over the bottom of the pan and top with a bit of the cheese. Then add a layer of pasta. It is okay if the noodles overlap slightly. Add a thin layer of besciamella, spreading it out slightly. Add another layer of ragu. Because the pasta is so delicate and thin, you can create many layers; so, don’t worry about every spot being covered with filling. Sprinkle with the cheese and add another layer of pasta. Continue and repeat the same process, layering the noodles, besciamella, ragu and then the cheese. The last layer should be a layer of noodles topped with a generous coating of besciamella. Spread the besciamella out to cover the edges so the noodles don’t dry out during baking.

Sprinkle with a bit more cheese and bake for approximately 45 minutes. When done, the edges and top should be slightly browned and the sauces should be bubbling. Let stand for 10 minutes before serving and enjoy one of the best lasagne’s you’ll ever have.

*Note: This is best made in an extra deep pan. I use my dutch oven to create multiple layers by trimming the lasagna sheets to fit.