but if we're talking traditional Italian lasagna — especially the classic Emilia-Romagna style — béchamel is the clear answer. This creamy, smooth sauce brings a subtle richness without ...
Today can be lasagne-making day and, while you’re at it, make a double or triple batch of sauce as a freezer standby. For the sauce, heat a heavy-based saucepan or casserole over a medium-high heat.
Allrecipes' World's Best Lasagna was the absolute best lasagna of the bunch. The meaty sauce was perfectly seasoned, due in part to three kinds of tomatoes, fennel seeds, and sugar, and then ...