The other day, I was craving lasagna and decided to go all in and make some myself. I'm French, so I'm not used to the whole ricotta in your lasagna thing — we stick closer to the Italian original and use béchamel in ours.
I looked for a recipe that used béchamel and found this one from Bon Appétit. Now, this is a really involved process and I didn't want to spend eight hours making lasagna, so I made a few changes:
- I didn't make the pasta from scratch. And even worse, I used these oven-ready lasagna (I adapted the cooking time to the one on the back of the box). Apologies to all the Italians out there, but the pasta was really good that way too and was much less of a headache.
- I was hungry and didn't want to let the bolognese sauce simmer for three hours so I put less broth so that it would thicken quicker. The sauce was already very rich in flavor and absolutely delicious. I'm sure going all in and spending more time on it is worth the effort but honestly my lazy version was already pretty damn good.
All in all, it was a huge hit and both my boyfriend and I went for seconds and thirds. —Marie Telling
Get the recipe here.