Traditional lasagna uses aged Parmesan, from 24 to 36 months, though any variant is good Paolo Casagrande Chef at Lasarte Restaurant by Martín Berasategui Béchamel is an essential ingredient in ...

like my chef-husband Luke's creamy pumpkin carbonara. Not that lasagna isn't a classic—it's one of the greatest!—but to me, it seems like more of a make-at-home dish. Plus it's heavy.