Lasagna originates from the ancient Roman dish "lasanum," a layered casserole. In Italy it became a staple of Emilia‑Romagna, where fresh egg pasta and rich ragù (Bolognese) are traditional, symbolizing comfort and celebration.

Northern Italy, especially Bologna, uses fresh egg pasta, meat ragù, and béchamel. Southern versions often replace béchamel with ricotta and use dried pasta sheets. Some regions add spinach or seafood for local flair.

It is served hot, cut into generous squares, and accompanied by a simple green salad and crusty bread. The dish is often enjoyed with a glass of Sangiovese or Chianti.

Lasagna is a popular centerpiece for family gatherings, holidays such as Christmas and Easter, and festive celebrations because it feeds many and can be prepared ahead of time.

The recipe follows the classic Emilia‑Romagna method: hand‑rolled fresh pasta, a slow‑simmered Bolognese, and a butter‑based béchamel. The overnight rest of the sauce deepens flavor far beyond store‑bought versions.

Common errors include over‑kneading the pasta dough, under‑cooking the Bolognese (it needs at least 3 hours), letting the béchamel curdle by adding cold milk, and skipping the overnight rest which reduces flavor depth.

Béchamel provides a silky, buttery coating that binds the layers and adds a subtle nutmeg aroma, staying true to the traditional Bolognese‑style lasagna of Bologna, whereas ricotta is more common in Southern Italian versions.

Yes. Prepare the Bolognese and béchamel up to 2 days ahead, refrigerate in airtight containers. Assemble the lasagna, cover, and refrigerate up to 24 hours before baking, or freeze assembled layers for up to 2 months.

The edges should be bubbling and golden brown, the interior should be hot and set, and the pasta sheets should be tender but not mushy. A slight crust on the cheese topping indicates proper caramelization.

Matt Hinkamp Cooks focuses on detailed, step‑by‑step home cooking tutorials, often tackling ambitious, multi‑day projects that emphasize technique, flavor development, and thorough explanations.

Matt Hinkamp Cooks combines meticulous planning with scientific reasoning, explaining the why behind each step, whereas many channels simply demonstrate the process. He also documents long‑term projects, like this three‑day lasagna, to showcase depth of flavor.