NP. I make bechamel regularly but ricotta is objectively easier and therefore something you’d be more likely to use for a more casual occasion.

+1 There are few fancy pants cooks (or pretend fancy pants cooks) that pretend something is easy for everyone when it isn't. Its like when someone posts a question what can I make quickly for dinner and someone posts a 45 step recipe with 20 ingredients.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Authentic lasagna has no ricotta or mozzarella. Use bechamel and Parmesan. You will never go back.

NP - I know this is true but my family wants the ricotta kind and never wants a more authentic kind.

Agreed. We are talking regular family dinner. Not a fancy night out in Italy.

Lol! You think bechamel is fancy? I bet hamburger hemper is something you serve guests

NP. I make bechamel regularly but ricotta is objectively easier and therefore something you’d be more likely to use for a more casual occasion.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Authentic lasagna has no ricotta or mozzarella. Use bechamel and Parmesan. You will never go back.

NP - I know this is true but my family wants the ricotta kind and never wants a more authentic kind.

Agreed. We are talking regular family dinner. Not a fancy night out in Italy.

Lol! You think bechamel is fancy? I bet hamburger hemper is something you serve guests

My recipe is pretty fussy. Requires bolognese which takes a few hours and bechamel.

Another vote for béchamel sauce. The ricotta mix makes it too stodgy. I also make a bolognese with equal amounts ground beef and pork. Must be cooked a long time.

Anonymous wrote:

Anonymous wrote:I get lots of compliments on this one:

https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/

I make the changes suggested by the top couple of reviews. I figure 11,000 reviewers can't be wrong.

This is the recipe I use as well.

I can't get past the fact that they add sugar to the red sauce. That's something I associate with the cooking at my college dining hall.

Another vote for bechamel and parmesan always. The fillings I rotate seasonally. Veg-herb-cheese combos.
Spring: Asparagus, peas, tender herbs, pecorino
Summer: Roasted tomatoes, peppers/ eggplant/ zucchini, basil, goat cheese
Fall: Butternut squash, sage, fontina
Winter: Mixed mushrooms, thyme, taleggio

Anonymous wrote:I get lots of compliments on this one:

https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/

I make the changes suggested by the top couple of reviews. I figure 11,000 reviewers can't be wrong.

+1. Made this on Christmas Eve and everyone loved it!

Anonymous wrote:Bechamel is one of the easiest sauces to make!

Yeah, I'm the PP and I'm not a fantastic cook, but I do bechamel all the time because it is so easy (and such a good way to use up extra milk when you overbuy). I use it for lasagna, enchiladas, the base for nacho cheese sauce, mac & cheese, mushroom pies, etc.

Bechamel is one of the easiest sauces to make!

NP but I only make the bechamel kind and only for a "regular family dinner." Ricotta is almost always disgusting when it's baked -- the only way it's tolerable if it's its full fat and mixed really heavily with other cheeses. But the bechamel is so much easier and so much tastier. I use the pre-baked lasagna noodles, and layer with the bechamel, tomato sauce with Italian sausage, and mozarella mixed with parmigiana.

I like béchamel with vegetarian lasagne (julienned zucchini, carrots, spinach) etc but not meat or marina. I think ricotta mixed heavily with basil, oregano, parmesan and garlic is much better with a marinara or Bolognese sauce.

Belhamel is also not easy for novice cooks or anyone who hasn't made it before or often. You have to get the roux right.

The key to good lasagna is a good (HOMEMADE) sauce. Make a good sauce, the rest will follow.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Authentic lasagna has no ricotta or mozzarella. Use bechamel and Parmesan. You will never go back.

NP - I know this is true but my family wants the ricotta kind and never wants a more authentic kind.

Agreed. We are talking regular family dinner. Not a fancy night out in Italy.

NP but I only make the bechamel kind and only for a "regular family dinner." Ricotta is almost always disgusting when it's baked -- the only way it's tolerable if it's its full fat and mixed really heavily with other cheeses. But the bechamel is so much easier and so much tastier. I use the pre-baked lasagna noodles, and layer with the bechamel, tomato sauce with Italian sausage, and mozarella mixed with parmigiana.

The Wash Post food section had a really amazing butternut squash and bechamel lasagna many years ago. It was so delicious. I did a search - and it's there on the website (November 4, 2009), but I'm not a subscriber, so can't access it.

Anonymous wrote:I get lots of compliments on this one:

https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/

I make the changes suggested by the top couple of reviews. I figure 11,000 reviewers can't be wrong.

This is the recipe I use as well.