HexClad Classic Lasagne
Time to complete
3 hours
Serving size
10 to 12
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What You Need
Ingredients
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.
- 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.
- 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.
- 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.
- 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.
