One of our favorite comfort foods? Without a doubt : lasagne ! But last time, a vegetarian was at our table. So to make sure ...

Béchamel graces asparagus to moussaka to lasagna with its sweet richness. To make it even more indulgent, try this Ree ...

It's best to work by weight here: You just need to weigh out equal amounts of flour and butter, and you're good to go. Once your roux is ready, you'll then need to make sure your ratio of milk is ...

We used the entire pan of ground beef for the second layer of the pastitsio. We added the rest of the penne before starting the béchamel sauce. I added the rest of the penne on top.

For the tomato-meat sauce: Heat oil in Dutch oven over medium-high heat until shimmering. Add onions and ¾ teaspoon salt and cook, stirring occasionally, until golden brown, about 10 minutes. Add ...

And while my vote is for sure bechamel-cheese sauce and fresh pasta, I'm also a very firm believer in no one gatekeeping food for others to enjoy. So if your best lasagne is a ricotta layer ...

Let the sauce gently simmer, stirring occasionally until most of the liquid is absorbed, for 30-40 mins. Meanwhile, soak the aubergine slices in a bowl of lukewarm salted water for 15-30 mins ...