Lasagna has to be one of my favorite comfort food meals. I always make a double batch and freeze one because it does take some time to get all the ingredients made, but it is so worth it. I have tried using the no-boil lasagna noodles and I find them to be too thin and miss the chewy bite of the traditional lasagna noodles. I am also steadfast in my belief that making a creamy bechamel and adding Parmesan Reggiano cheese is the way to go versus using ricotta cheese. I don’t really like the texture of ricotta and find it kind of dry. The tomato sauce I use is the same I make for spaghetti and I often like to add some Italian sausage along with the ground beef for a different flavor and love that hint of fennel from the sausage. I use Parmesan Reggiano cheese in the bechamel sauce and a combination of mozzarella and Parmesan Reggiano to sprinkle on top of the lasagne when it bakes. It’s imperative to a make sure you brown the cheese on top for that wonderful cheese crust. Click here for the recipe….