My love of cooking definitely comes from my family—everything was always fresh and homemade growing up. This lasagna bolognese is very close to my heart; it's a recipe that I learned from my mother many years ago and I've kept it in regular rotation in my house ever since (you can even find it in my kids' lunch boxes). If you're feeling really ambitious, you can make your lasagna sheets from scratch, but if you don't have time, just pick up a few fresh lasagna sheets from your local store. The key to this recipe is the from-scratch Italian red sauce and the béchamel, which gets its rich creaminess from organic milk and plenty of grated Parmigiano-Reggiano (there's never too much cheese in an Italian lasagna).

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