HexClad Classic Lasagne

Preparation

This hearty lasagne stacks layers of meaty ragù, pasta sheets, creamy béchamel and a combination of freshly grated mozzarella and Parmesan for a crowd-worthy pan of lasagne that is both classic and sophisticated. The ragù uses a trio of pork, veal and beef mince, sometimes sold together as a mince blend, but you can use all beef mince if preferred. Stick with mince that’s around 15–20% fat 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 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 beef, pork and veal mince and cook, stirring frequently to break up the meat, until browned and cooked through, 6 to 8 minutes. Stir in tomato paste, 1 tablespoon salt and ¼ teaspoon pepper. Pour in wine and cook, scraping up browned bits from the bottom of the pot, until reduced by half, about 2 minutes.
   
   
3. Add crushed tomatoes to the pot. Rinse the tin with 375 ml 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 the 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 into the onion. Add prepared onion and milk to a HexClad 2L Hybrid Pot. 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 3L 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 the milk returns to a simmer, thickens and coats the back of a spoon, about 20 minutes. Season with nutmeg, ½ teaspoon salt and a few grinds of pepper. Scrape béchamel into a heatproof bowl and press plastic wrap onto the surface to prevent a skin forming.
   
   
7. Assemble the lasagne. Preheat oven to 180°C (160°C fan-forced) with a rack in the upper third.
   
   
8. Bring a clean HexClad 7.5 L Hybrid Stock Pot of salted water to the boil. Add the lasagne sheets and cook for about half the time of the packet directions, stirring occasionally to keep them from sticking. The sheets should be flexible but still firm. Drain and rinse with cold water. Drain well.
   
   
9. Spread a thin layer of ragù sauce on the bottom of a HexClad 23 cm x 33 cm Hybrid Roasting Pan, about 250 ml. Arrange 4 pasta sheets in a single layer to cover the base, trimming as needed. Top evenly with 375 ml ragù. Spoon 180 ml béchamel evenly over the top and sprinkle with 120 g mozzarella and 25 g Parmesan. Repeat three times, finishing with the remaining ragù, 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 200°C. Uncover and continue to bake until the sides are bubbling and the cheese starts to turn golden, 25 to 30 minutes more.
    
    
11. Switch oven to grill on high. Grill, 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.