This Unique Lasagna Dish Is a Must Try for Pasta Lovers

Ingredients

• One 1/4-ounce (7g) packet unflavored gelatin (about 1 1/2 teaspoons)
• 1 cup (240ml) homemade or store-bought low-sodium chicken stock
• 1 tablespoon (15g) unsalted butter
• 1 large carrot (about 6 ounces; 188g), peeled and finely minced (see notes)
• 1 to 2 celery ribs (about 4 ounces; 120g); finely minced (see notes)
• 1 medium yellow onion (about 8 ounces; 240g), finely minced (see notes)
• 2 pounds (900g) ground meat, either all beef or 1 pound beef with 1/2 pound each ground pork and veal, divided (see notes)
• 2 tablespoons (30ml) tomato paste
• 1 cup (240ml) dry red wine
• 1 bay leaf
• Pinch freshly grated nutmeg
• 1 teaspoon fish sauce (optional)
• Kosher salt
• 1/4 cup (60ml) heavy cream
• 6 tablespoons unsalted butter (3 ounces; 84g)
• 6 tablespoons (48g) all-purpose flour
• 4 cups (960ml) whole milk
• Kosher salt and freshly ground black pepper
• Pinch freshly grated nutmeg (optional)
• 2 tablespoons (30ml) extra-virgin olive oil
• 1 medium clove garlic, lightly smashed
• 1 large sprig fresh basil
• One 28-ounce (794g) can whole peeled tomatoes in their juices, blended, or one 24-ounce (700g) bottle tomato passata
• Kosher salt
• 2 pounds (900g) store-bought fresh lasagna noodles or fresh homemade (follow the recipe and instructions here through step 10, doubling the quantity to yield 2 pounds total), cut into 6- by 12-inch-long rectangles
• Vegetable oil, for greasing pan and pasta
• 8 ounces (226g) fresh mozzarella, cut into 1/4-inch pieces
• 1 cup finely grated Parmigiano-Reggiano (4 ounces; 113g), divided

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