I make a lasagna every Christmas and I decided this year to make a Bechemel lasagna because you folks always bring it up- I looked through different recipes, I am a vegetarian, and it is generally a meat type lasagne. So I said FUCK it.
I went back to my tried and true lasagna from that bald lady who kept assistants as prisoners/concubines in her basement.
Even THAT situation does not ruin how good this lasagna is.
And this year- finally- I ordered "Grana Padano" cheese that her fucking recipe calls for. It was around $40.00 for 16 ounces- (I have made this thing for 7-8 years and generally just used basic parmesan and/or pecorino Romano-
I even bought my first Food Mill to make the sauce with Rega San Marzano tomatoes!
And the one secret that I stand by (not in recipe) is NUTMEG in the ricotta mixture. Man, it takes it to another level.
I put this massive thing in the freezer for Christmas-