From Scratch Lasagna

Whisk in milk about ½ cup at a time, waiting until milk is completely absorbed before adding more. Cook béchamel until thickened and very smooth, about 10-15 minutes.

Remove from heat and whisk in Parmesan cheese until melted. Season with nutmeg and kosher salt.

Place flour in a mound on a cutting board or work surface. Use your fingers to create a well in the center of the mound. Crack eggs directly into the well. Season with salt.

Use a fork to gradually whisk eggs into flour, working slowly. Continue to whisk flour into eggs until it’s almost completely incorporated. When the dough starts to come together, use your hands to knead it. You can also use a bench scraper to help push the flour and eggs together. The dough will be shaggy at first and it will seem like a lot of flour, but it will gradually come together as you keep kneading the flour into the egg mixture. If it’s too wet, add more flour, about 1 tablespoon at a time. Continue to knead until very smooth and pliable, about 5 minutes. The dough will be deep yellow and smooth.

Cover tightly with plastic wrap and rest at room temperature for 1-2 hours.

If you have a pasta machine, when ready to roll out, put the machine on the thickest setting. Cut dough into 4 pieces, covering the 3 pieces you’re not using with plastic wrap or beeswax wrap. Dust lightly with flour.

Slowly feed 1 piece of dough into the machine, rolling as you go. Repeat 1-2 times on the thickest setting, then go down a setting on the pasta machine. Continue rolling dough through the machine, 2 to 3 times per setting, until dough is about 1/16-inch thick.

Repeat with remaining pieces of dough. Cut the dough into 24 pieces, each 8-inches long. Place pasta sheets in single layers between kitchen towels or parchment sheets — don’t let them touch or they will stick.

If you don’t have a pasta machine, divide the dough into 8 pieces and dust a cutting board or work surface lightly with flour. Use a rolling pin to roll out one piece at a time into a long rectangle, about 2 feet long, 4 inches wide and 1/16-inch thick. Cut each into 3 pieces, each 8 inches long. Repeat with remaining pasta sheets.

When ready to assemble lasagna, bring a large pot of salted water to boil. Cook 3 to 4 pasta sheets at a time until just al dente, about 2 minutes. Remove with tongs and place on kitchen towels, making sure noodles don’t touch.

In a Dutch oven or large pot over medium-high heat, melt the ghee. Add the onion, carrot and celery and cook until softened, 5-7 minutes. Crush the garlic with the side of your knife, leaving the skin on. Add the garlic and bay leaves to the pan and cook for 1 minute. Add the pancetta or prosciutto and cook until soft, 2-3 minutes.

Add the ground pork and beef and cook until browned, about 8 minutes. Pour in the wine and cook until it reduces slightly, about 2 minutes.

Add the tomato sauce and paste, broth, milk, salt and pepper to taste. Reduce heat to low and simmer, partially covered, for 1 ½-2 hours, until all the flavors have melded and liquid is almost completely reduced. Discard garlic and bay leaves. Taste and season with more salt and pepper, if needed.

Preheat oven to 375 F. Generously butter a 9-by-13-inch pan on the bottom and sides. Spread a scant ¼ cup of béchamel on the bottom of the pan.

Place 3 cooked noodles on top of the béchamel. Spread with ¾ cup Bolognese, followed by ½ cup béchamel. Sprinkle with ¼ cup Parmesan cheese. Repeat 7 more times, for a total of 8 layers, ending with Parmesan cheese.

Place pan on a rimmed baking sheet. Bake lasagna until golden brown and bubbling, about 50-60 minutes. Let cool for 30 minutes before serving.