Bolognese Pizza

We want the Bolognese, this thick meaty ragu, to brown a bit because that’s one of the best parts of lasagna—the crusty top. We start with a basic tomato sauce, add buffalo mozzarella, use the Bolognese sporadically on top, then add a drizzle of béchamel. You want to make sure there are spots where you see just Bolognese and just béchamel—a textural and artful interplay between toppings—and lots of Parmigiano.