I like to think that lasagna is one of the foods that put me on the culinary map. Maybe not any culinary map you've ever looked at, but at least my friends and family's maps. The lasagna I've learned to make is the very authentic lasagne bolognese al forno, completely from scratch, with fresh pasta noodles, all-day simmered meat sauce, and creamy bechamel in the place of the more modern ricotta cheese. It's really an amazing dish, and I'll still be able to have it by replacing the meat with, say, mushrooms, but even then it won't be a dish any doctor could recommend and still sleep well at night.