Grandma’s Lasagne With Béchamel and Tuscan Ragù

Moderation is key for a lasagne that is compact, crisp on the edges, and perfectly balanced, not too creamy nor too heavy. Giulia Scarpaleggia

There are countless variations of lasagne throughout Italy. What they all require is a layering of ingredients and flavors: Paper-thin sheets of fresh pasta are usually combined with ragù, bechamel, and cheeses—from mozzarella to scamorza, to a simple dusting of Parmigiano Reggiano. 

My grandma’s version calls for béchamel sauce, her Tuscan ragù, mozzarella, Parmigiano Reggiano, and fresh pasta. Then, her secret ingredient: moderation.