This Unique Lasagna Dish Is a Must-Try for Pasta Lovers

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Andrea

subheading: For the Bolognese:

One ¼-ounce (7g) packet unflavored gelatin (about 1 ½ teaspoons)

1 cup ( 240 ml) homemade or store-bought low-sodium chicken stock

1 tablespoon ( 15 g) unsalted butter

1 large carrot (about 6 ounces; 188 g), peeled and finely minced (see notes)

1 to 2 celery ribs (about 4 ounces; 120 g); finely minced (see notes)

1 medium yellow onion (about 8 ounces; 240 g), finely minced (see notes)

2 pounds ( 900 g) ground meat, either all beef or 1 pound beef with ½ pound each ground pork and veal, divided (see notes)

2 tablespoons ( 30 ml) tomato paste

1 cup ( 240 ml) dry red wine

1 bay leaf

Pinch freshly grated nutmeg

1 teaspoon fish sauce (optional)

Kosher salt

¼ cup ( 60 ml) heavy cream

subheading: For the Besciamella:

6 tablespoons unsalted butter ( 3 ounces; 84 g)

6 tablespoons ( 48 g) all-purpose flour

4 cups ( 960 ml) whole milk

Kosher salt and freshly ground black pepper

Pinch freshly grated nutmeg (optional)

subheading: For the Tomato Sauce:

2 tablespoons ( 30 ml) extra-virgin olive oil

1 medium clove garlic, lightly smashed

1 large sprig fresh basil

One 28- ounce ( 794 g) can whole peeled tomatoes in their juices, blended, or one 24-ounce (700g) bottle tomato passata

Kosher salt

subheading: For the Assembly:

2 pounds (900g) store-bought fresh lasagna noodles or fresh homemade (follow the recipe and instructions here through step 10, doubling the quantity to yield 2 pounds total), cut into 6- by 12-inch-long rectangles

Vegetable oil, for greasing pan and pasta

8 ounces (226g) fresh mozzarella, cut into ¼-inch pieces

1 cup finely grated Parmigiano-Reggiano ( 4 ounces; 113 g), divided

Directions at seriouseats.com

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