Here is the lasagna I did from the Cook’s Illustrated, it turned out very tasty and there are some things that I will most definitely adopt! The biggest difference between this recipe and the way most of us do it is the bechamel sauce. The Cook’s recipe calls for a traditional bechamel sauce to be added to each layer along with the meat sauce, as well as no ricotta or mozzarella cheese! Thats right, the only cheese that goes in this is Parmigiano Reggiano! The lasagna is amazing, and apparently this is how traditional lasagna is done in Italy, not what Americans have come to expect dripping with gooey cheese, this lasagna is all about the amazing bolognese, which is now my new bolognese sauce!