Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
I made this on Sunday for dinner. I have made MANY lasagnas in my day and I will never use another recipe than this ever again. This lasagna was a bit of a labor of love but the results are far superior to any other lasagna. Its rich and creamy without being too heavy. Only variation I made was to not strain the bechmele sauce I just fished out the bay leaves and kept the wilted basil in there. I can't wait to make this one again!
I also didn't strain the sauce, just fished the leaves out. Good call. Yum!