The Most Delicious Lasagna of All Time

Cook 4 ounces diced pancetta in a Dutch oven or heavy-bottomed pot over medium heat, stirring occasionally, until the fat is rendered and the pancetta is lightly browned, 6 to 8 minutes. Stir in 1 finely diced medium yellow onion, 1 peeled and finely diced medium carrot, 1 finely diced medium celery stalk, and 3 minced garlic cloves. Cook, stirring occasionally, until softened, 5 to 8 minutes. If the pan begins to dry, out add up to 1 tablespoon olive oil.

Add 1 pound lean ground beef, and season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, breaking up the beef into smaller pieces, until cooked through, 5 to 6 minutes.

Stir in 2 tablespoons tomato paste and cook, stirring occasionally, until darkened in color, 2 to 3 minutes. Stir in 1/2 cup dry white wine and cook until almost evaporated, 2 to 3 minutes. Stir in 1 (28-ounce) can crushed tomatoes and 1 (15-ounce) can tomato sauce, and bring to a simmer.

Reduce the heat to maintain a gentle simmer and cook until the sauce is slightly thickened and the flavors meld, about 30 minutes. Taste and season with more kosher salt as needed. While the sauce is simmering, soak the lasagna noodles and make the béchamel sauce.

Heat the oven to 350℉. Arrange 15 dried lasagna noodles in an even layer in a 9x13-inch baking dish. Add enough very hot tap water to completely cover the noodles and let soak for 20 minutes, moving the noodles around occasionally and separating any stacked noodles.

Melt 4 tablespoons unsalted butter in a medium saucepan over medium heat. Add 1/4 cup all-purpose flour and cook, whisking constantly, until the paste is bubbling and begins to dry out slightly, about 2 minutes. Gradually whisk in 2 cups room temperature whole milk until smooth. Bring to a boil over medium-high heat.

Reduce the heat to maintain a simmer. Cook, stirring occasionally, until thickened, about 2 minutes. Season with 1 teaspoon kosher salt and 1/8 teaspoon ground nutmeg. Remove the saucepan from the heat.

Drain the lasagna noodles. Wipe the baking dish dry.

Evenly spread 1/2 cup of the bolognese sauce in the baking dish. Arrange 5 of the lasagna noodles in an even layer on top of the sauce, breaking them as needed to fit (it’s OK if the noodles overlap slightly).

Dollop and spread about 2 1/2 cups of the bolognese sauce over the noodles. Dollop and spread 3/4 cup of the béchamel sauce over the bolognese (the sauces will blend together a little bit, but should still be 2 distinct layers). Evenly sprinkle with 1/4 of the grated Parmesan cheese (1/3 cup freshly grated or 1/4 cup store-bought grated).

Repeat layering lasagna noodles, bolognese sauce, béchamel sauce, and Parmesan. Top with the remaining 5 lasagna noodles. Stir the remaining bolognese and béchamel together, then spread evenly onto the noodles to completely cover. Sprinkle with the remaining Parmesan (2/3 cup freshly grated or 1/2 cup store-bought grated).

Bake uncovered until the cheese is melted and the sauce is bubbling, about 30 minutes. Switch the oven to broil and broil until the cheese is lightly browned in spots, 2 to 3 minutes. Let cool for at least 15 minutes before serving.

Make aheadThe bolognese sauce and béchamel can be made up to 2 days ahead. Refrigerate in separate airtight containers, placing a sheet of plastic wrap or parchment paper directly onto the surface of the béchamel to prevent a skin from forming before sealing the container. Gently reheat each sauce until warmed through before assembling the lasagna.The lasagna can be assembled up to 1 day ahead before baking. Let cool completely, cover, and refrigerate. Let sit at room temperature for 30 minutes before baking uncovered.Storage: Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.