Classic Italian Lasagna with Beef Ragù and Three Cheeses

"Lasagna traces its roots to the ancient city of Naples, where layered pasta dishes evolved from earlier Roman preparations of sheets of dough baked with sauces. By the Middle Ages, lasagna had become a celebratory dish across Italy, particularly in Emilia‑Romagna, where it was enriched with slow‑cooked ragù and dairy. As Italian migrants traveled across Europe and the Americas, lasagna adapted—absorbing local meats, cheeses, and baking styles—yet always retained its identity as a dish of patient layering and communal abundance. This version represents a premium, classic interpretation rather than a regional experiment. Unlike the Bolognese style, which traditionally uses béchamel instead of ricotta, this recipe embraces ricotta for a lighter, creamier interior, paired with mozzarella for elasticity and Parmesan for umami depth. The use of both thyme and basil refines the tomato sauce, giving it herbal balance without overpowering the meat—a deliberate choice that elevates the everyday home lasagna into a restaurant‑worthy bake. When baked, the lasagna emerges with bubbling, golden cheese, tender pasta sheets, and a deeply aromatic sauce that perfumes the kitchen. The mouthfeel is layered yet harmonious—creamy, savory, and gently acidic. For best results, allow it to rest before slicing, and serve with a crisp green salad and a restrained red wine to cut through the richness."