Lasagna (or Lasagne al Forno) hails from Emilia-Romagna in Italy, with ancient roots but the modern béchamel-meat version from Bologna. Layers of pasta sheets, rich ragù (slow-cooked meat sauce), creamy béchamel, and Parmesan create a bubbly, golden baked dish.

It’s festive, family-style Italian comfort at its best.

Ingredients (serves 6-8):

• Lasagna sheets (fresh or no-boil)
• Ragù: ground beef/pork, onion, carrot, celery, tomatoes, wine, milk
• Béchamel: butter, flour, milk, nutmeg
• Parmesan and mozzarella cheese

Step-by-Step Instructions:

1. Simmer ragù for 2-3 hours until thick.
2. Make béchamel: roux with milk, season.
3. Layer in dish: ragù, pasta, béchamel, cheese; repeat.
4. Top with cheese; bake at 180°C (350°F) for 40-50 minutes until golden.
5. Rest 15 minutes before slicing.

Tips: Slow ragù is key; use fresh pasta for superior texture.