Lasagna Saga Part 1

The secret to a perfect lasagna is within reach…

Lasagna is one of the first foods that I have a recorded history with. My first grade teacher (shout out Ms. Sumner) had us record our likes and dislikes and I markedly hated lasagna. Obviously as I grew my palate and my tastes changed. I became more fond of tomato based flavours and I was introduced to the most lucious lasagna ever.

Da Guidos’ restaurant in Northwest Calgary was a mainstay for my paternal grandparents. The white table cloth establishment was the perfect place to celebrate any occasion we had the chance to, because we loved the food so much. This was place where hate turned to love; now with every lasagna I make I aspire to theirs. Watch as I try to make the perfect lasagna in parts because the perfect lasagna deserves more than one episode.

For now, Part one - Bolonese and Bechamel

Most people use Bolonese in lasagna, but for some reason people try to substitute the Bechamel with cheese! That’s not very smart. The Bechamel is super creamy and gives your lasagna an ooey gooeyness without too much oily fat from the melted cheese (or actual cream). It’s definitely a necessity in the perfect lasagna. If you want to use Bechamel as base for other pastas, try adding some black pepper, parmesan and parsley for an Italian American style Alfredo Sauce!

Watch how to make these sauces below!