In Italy, there are almost as many variations of Lasagne as there are families – there is no single “original” or “ultimate” way of making them.
The most traditional recipe for Lasagne from Bologna, for example, is completely different from that of Napoli and, even in the same region, small differences exist in seasoning, proportion of vegetables to meat, and cooking times.
Today we want to share with you our family's recipe.
Video created in collaboration with Williams Sonoma
The lasagna recipe is not the easiest one as it consists of three main characters: ragù (or Bolognese sauce), béchamel and egg pasta – but once you master all three, the doors of delicious culinary adventures will open for you.
A good ragù is, In fact, the perfect sauce to dress any type of pasta (and if you have some leftovers it works wonders with bread as well!), béchamel is so versatile that it can be used in dozens of different preparations and egg pasta, well, there is nothing more satisfying than being able to make a thin but tasty egg pasta from scratch. Don’t worry if you are in a rush though, you can substitute the homemade pasta for purchased fresh pasta.
