Classic Lasagna

For the Bolognese

• 2 lbs (905 g) ground beef
• Salt and pepper
• 2 tablespoons (30 ml) olive oil
• 1 large onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons (30 ml) tomato paste
• 1 cup (240 ml) red wine
• 1 (28 oz / 795 g) can crushed tomatoes
• 1 cup (240 ml) beef stock
• 2 bay leaves

For the béchamel

• 3 tablespoons (45 ml) butter
• 3 tablespoons (45 ml) flour
• 2 cups (480 ml) milk, warmed
• Salt, pepper, and a pinch of nutmeg

For assembly

• 12 lasagna noodles, cooked according to package instructions
• 8 oz (225 g) shredded mozzarella
• ½ cup (120 ml) grated Parmesan

Make the Bolognese

1. Season the ground beef with salt and pepper. Heat the olive oil in a heavy pot over medium-high heat and brown the beef in crumbles.
2. Add the onion, carrot, celery, and garlic and cook until softened, about 8 minutes. Stir in the tomato paste and cook 1 minute. Add the red wine and let it reduce by half, scraping up the browned bits.
3. Add the crushed tomatoes, beef stock, and bay leaves. Bring to a simmer and cook uncovered 1½–2 hours, until thick and glossy. Discard the bay leaves.

Make the béchamel

1. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook 1–2 minutes. Slowly whisk in the warm milk and cook until the sauce coats a spoon, 5–7 minutes. Season with salt, pepper, and nutmeg.

Assemble and bake

1. Preheat the oven to 350°F (180°C). Spread 1–2 ladles of Bolognese over the bottom of a baking dish. Layer noodles, one-third of the remaining Bolognese, noodles, half of the béchamel with a scattering of mozzarella, noodles, another third of the Bolognese, noodles, the remaining béchamel with another scattering of mozzarella, and noodles topped with the final third of the Bolognese. Finish with mozzarella and Parmesan.
2. Cover with foil and bake 30 minutes, then remove the foil and bake another 15–20 minutes until golden and bubbling. Rest 10–15 minutes before cutting.