Livia’s Lasagna alla Bolognese

This is my lasagna recipe, developed over time through experience. My family loves lasagna, even though we usually only have it on Sundays. I’m from Emilia-Romagna, and where I’m from, everyone makes ragù sauce at least once a week. Since it’s traditional to cook the ragù slowly for the best results, I always make a large batch. I keep it in a jar in the fridge, and when I have some leftovers, I like to use it to prepare lasagna. I grew up watching my grandmother make lasagna, but over the years I’ve developed my own twist: I cut the pasta sheets into small squares. This allows the sauce and béchamel to mix more thoroughly in each layer, making the lasagna even more saucy and delicious.