Classic Five-Layer Lasagna with Bolognese, Béchamel, and Mozzarella

This is the simpler of the two lasagna variations presented here, but it’s every bit as delicious—pasta layered with a Bolognese-béchamel sauce and topped with mozzarella. For this recipe I used a 10-by-15-inch/25-by-38-centimeter pan, because I began this book after marrying a woman who had a lovely Le Creuset baking dish of that size. Otherwise I would have used my standard 9-by-13-inch/22-by-33-centimeter pan, and I might have been able to build the lasagna higher with the same amount of