Lasagna

Lasagna sheets. Classic sauces: meat ragù with béchamel, tomato sauce with ricotta Flat sheets do not hold sauce at all; they build with it. Layered with a slow meat ragù and béchamel, thin sheets soak up the sauce in the oven and bind the layers into something you can cut. That is why the sauces for lasagna are thicker and drier than for boiled pasta: a runny sauce makes the stack slide apart. Fresh egg sheets give the most delicate result, and no-boil dried sheets work if the sauce has enough liquid for them to absorb. Let the dish rest before slicing so the layers set.