Since ragù is one of my favorite sauces, then lasagna it could not be different. Typical Italian popular national dish, born in Naples but with the years also Marche and Romagna holds the origin. Lasagna or tortellini, are one of the typical dishes for Christmas lunch in Italy. The smell that emanates in the house is the childhood scent of many of us, raise your hand if you as a child while the sauce was boiling, did not steal a little and ate it with bread! well I still do! it is the best way to understand if it lacks of salt, as well as to take a few more grams on the hips! If the lasagna remains, and it is unlikely to be honest, can be store in the fridge for a few days. I do not recommend freezing it, or at least, I prefer to always make it fresh. Many use fresh pasta that requires cooking ahead, I love Giovanni Rana’s fresh sheets or dry ones (like in this recipe) that do not need pre-cooking. The sauce and the béchamel still hot make cooking easier and the oven takes care of the rest.
The procedure of how to make a good lasagna consists of layering alternating pasta, meat sauce, béchamel and parmesan with the latter, in order to obtain the golden crust on the surface. If the meat sauce is good and the lasagna is completely submerged with the sauces, avoiding making the lasagna too dry, then the result is guaranteed. Many replace/add ricotta or mozzarella between the layers, I leave everyone to season as they like. I recommend serving them after 15/20 min once out from the oven. It often happens that lasagna served immediately lose its compactness.
Even if in the past I have dedicated myself to more inventive recipes, it seemed right to devote a chapter to the origins especially in this period.
Those who are vegetarians can replace the ground with tofu or lentils and I guarantee that taste as good! You will find the ragù recipe HERE. 
For the bechamel, even if everyone has their own method, you can find the basic one below:
PROCEDURE
In a saucepan, melt the butter over medium heat; add the flour, stirring with a whisk. Then pour the cold milk all at once while continuing to stir until it starts to boil. Add salt, reduce the intensity of the flame and cook for at least twenty minutes covered and stirring occasionally: the béchamel must absolutely not “taste” of flour. Remove from the heat, adjust the salt if necessary and, if desired, season with a pinch of nutmeg. If the béchamel is too firm, add a little milk. If it is too liquid, put it on the fire adding a floured knob of butter.
If you do give it a try, be sure to let me know! Leave a comment below or snapa photo & tag #monicooks on Instagram.
I LOVE hearing about & seeing your MoniCooks creations!
Yours, Moni
