Really good lasagna

Ingredients

• Bolognese - Style Sauce
• 3 tablespoons butter
• 1 small onion
• 1 small carrot
• 1 small celery stalk
• 2 ounces thinly sliced prosciutto
• 1 pound meat loaf mix
• Salt and freshly ground black pepper
• 1/2 cup dry vermouth or dry white wine
• 1 cup whole milk
• 1 can crushed tomatoes
• Parmesan White Sauce
• 2 1/2 cups milk
• 1 cup chicken broth
• 4 garlic cloves, minced
• 3 tablespoons butter
• 1/3 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black Pepper
• Lasagna
• 1 1/2 tablespoons salt
• 15 oven-ready lasagna noodles
• 8 ounces Fontina cheese
• 3/4 cup grated Parmesan cheese

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Preparation

• Heat butter in a Dutch oven over medium heat. Add onion, carrot, and celery and cook until just soft, about 3 minutes. Add prosciutto and saute until vegetables are fully softened, 2 to 3 minutes.
• Add ground meat and cook, seasoning with salt and pepper to taste and stirring frequently, until it loses its raw color, about 3 minutes. Add vermouth and simmer until almost evaporated, 5 to 7 minutes longer.
• Add tomatoes and cook, stirring occasionally and adding water as necessary, until reduced to a thick but not gloppy sauce, about 45 minutes. Remove from heat.
• Combine milk, broth, and garlic in a 2-quart Pyrex measuring cup or a microwave-safe bowl, cover with a small plate, and microwave until steamy hot, 8 to 10 minutes.
  
• Meanwhile, melt butter in a large saucepan over medium heat. When foaming subsides, whisk in flour until well blended. Pour in hot milk all at once; whisk vigorously until sauce is smooth and starts to bubble and thicken.
• Stir in Parmesan and season to taste with salt and pepper. Remove from heat and place plastic wrap directly on sauce’s surface.
• To assemble and bake lasagna: Adjust oven rack to upper-middle position and heat oven to 425° degrees.
• Dissolve salt in 2 quarts hot tap water in a 13″x9″ baking dish. Add noodles and soak until soft, about 10 minutes. Drain noodles and stack loosely. Wipe willbaking dish dry.
  
• Smear 1/4 cup white sauce over bottom of baking dish. Top with a layer of 3 noodles, then 2/3 cup white sauce, 1 cup meat sauce, 1/2 cup Fontina, and 2 tablespoons Parmesan. Repeat 3 times, then make a final layer with remaining noodles, white sauce, and cheeses. Cover with aluminum foil.
• Bake until very hot throughout, about 30 minutes. Leaving pan on rack, remove foil and turn oven to broil. Watching carefully, broil lasagna until cheese and sauce are spotty brown.
• Remove from oven and let stand to set, 10 to 15 minutes. Cut into portions and serve.

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