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Ingredients

7 tablespoons unsalted butter, plus more for the pan
1 shallot, chopped
1/2 small carrot, chopped
1/2 celery stalk, chopped
1/2 cup plus 1 tablespoon all-purpose flour
6 cups whole milk
3 sprigs flat leaf parsley
1 sprig fresh thyme
1/2 dry bay leaf
1/2 teaspoon kosher salt plus more to taste
Pinch of freshly grated nutmeg
Freshly ground black pepper
1 pound dry lasagna noodles
5 1/2 cups Meat and Tomato Sauce, recipe follows
1 cup freshly grated Parmesan, or half Pecorino and Parmesan

Meat and Tomato Sauce:
1/4 cup extra-virgin olive oil
1/4 teaspoon red pepper flakes
1 large onion, diced
6 cloves garlic, minced
1/4 cup Italian tomato paste
Four 28-ounce cans whole peeled tomatoes, with liquid
2 teaspoons kosher salt plus to taste
Freshly ground black pepper
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
1 tablespoon dried savory or rosemary, crumbled into small pieces
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon fennel seeds, cracked
2 bay leaves
Rind of Parmesan, about 2- to 4-inches long (optional)
1/2 to 1 cup grated Parmesan

Description

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