Bechamel

all-purpose flour (about 200 grams) • egg • cooked beet, pureed and strained (about 100 grams) • lactose-free milk (about 600 ml) • large tablespoon lactose-free butter • all-purpose flour • Salt, pepper, and nutmeg to taste • Swiss chard leaves, blanched • cooked ham (about 200 grams) • lactose-free mozzarella (about 200 grams) • Grated Parmesan or Grana Padano cheese,

lasagna noodles (uncooked) • cremini or white mushrooms • Italian sausage • zucchini • mozzarella cheese • Grated cheese, to taste • dry white wine (about 60 ml) • garlic clove • onion • Salt, to taste • Extra virgin olive oil, to taste • For the béchamel sauce •

fresh lasagna noodles (about 250 grams) • Bolognese meat sauce (about 500 grams) • bechamel sauce (about 400 ml) • grated Parmesan cheese (about 100 grams) • mixed ground meat (about 500 grams) • tomato puree (about 700 ml) • Carrots, • large onion • Extra virgin olive oil, • Salt and pepper, • Fresh basil, for garnish

paccheri pasta (500 g) • cremini or white mushrooms (380 g) • Italian sausages • béchamel sauce (500 ml) • Salt, to taste • Olive oil, • Fresh parsley, to taste • Onion,

For the lasagna: • béchamel sauce (about 400 grams) • meat ragù (about 400 grams) • fresh egg pasta (about 500 grams) • grated Parmesan cheese (about 100 grams) • butter (about 30 grams) • For the béchamel sauce: • all-purpose flour (about 80 grams) • butter (about 80 grams) • whole milk powder (about 1 liter) • salt (about 10 grams) • nutmeg •

medium zucchini • onion • large bunch fresh basil • Olive oil • Salt • Black pepper • penne candela (or your preferred pasta) (about 350 grams) • egg • Grated cheese (such as Parmesan or Pecorino) • mozzarella (about 300 grams) • Breadcrumbs

rigatoni pasta (400 g) • sweet pancetta, diced (200 g) • béchamel sauce (200 ml) • Salt, to taste • Grated Parmesan cheese, to taste • butter (about 14 g) • milk (200 ml) • butter (20 g) • all-purpose flour (20 g) • black pepper • nutmeg • salt

penne rigate (about 350 grams) • béchamel sauce made with vegetable oil (about 400 ml) • Italian sausages (about 7 oz/200 grams total) • mixed mushrooms, including porcini (about 200 grams) • garlic clove • Grated Parmesan cheese, to taste • Salt and extra-virgin olive oil, to taste

Romanesco broccoli (about 2.2 lbs / 1 kg) • prepared béchamel sauce (about 300 grams) • Butter, • grated Parmesan cheese • Salt,

penne or elbow macaroni (500 grams) • dry provolone cheese (300 grams) • mortadella (150 grams) • vegan béchamel sauce (1 liter) - see recipe • grated Parmesan cheese (100 grams) • Salt, to taste

all-purpose flour (about 500 grams) • ground veal (about 300 grams) • Tools:

fresh lasagna noodles (500 grams) • Bechamel sauce made with 5 cups milk (1.2 liters), 4 1/4 tablespoons butter (60 grams), 3/4 cup flour (100 grams), and coarse salt (should not be too thick) • smoked salmon (250 grams) • peeled shrimp (250 grams) • unsalted, raw pistachios (50 grams) • brandy • butter • x9 inch baking dish (35x25 cm)

linguine (about 360 grams) • shrimp, peeled (about 300 grams) • béchamel sauce (about 250 ml) • squid ink • red onion • brandy • To taste, black pepper • To taste, extra virgin olive oil

farfalle pasta (about 340 grams) • ball mozzarella cheese • grated Parmesan cheese (about 100 grams) • mortadella (about 100 grams) • Salt, to taste • mixed ground meat (about 300 grams) • cooked or frozen peas (about 150 grams) • onion • carrot • celery stalk • red wine (about 60 ml) • tomato purée (about 500 ml) •

all-purpose flour (about 250 grams) • semolina flour (about 100 grams), plus more for dusting • eggs • Salt, to taste • extra virgin olive oil • Water, • Semolina flour, for dusting • fresh sausages • milk (500 ml) • salt • butter (about 50 grams) • sifted flour (about 50 grams) •

frozen artichoke hearts (about 450 grams) • Extra virgin olive oil, • garlic clove • Salt and pepper, • ready-made whole milk béchamel sauce (500 ml) • fresh lasagna noodles • grated Parmesan cheese (about 100 grams) • diced smoked bacon (about 200 grams) • brie cheese, sliced (about 200 grams) • Steamer pot • Medium skillet • Small square baking dish

shelled pistachios (about 125 grams) • speck (about 170 grams) • pappardelle pasta (about 320-350 grams) • grated Parmesan cheese (about 20 grams) • béchamel sauce (about 200 grams) • Fresh basil, to taste • Lemon zest, to taste • Olive oil, to taste • Black pepper, to taste • Salt, to taste

rigatoni (about 400 grams) • fresh Italian sausages • porcini mushrooms (about 200 grams) • unsalted butter (about 50 grams) • whole milk (about 1/2 liter) • all-purpose flour (about 50 grams) • leftover butternut squash purée (about 1/2 liter) • cornstarch • dried porcini mushrooms (about 20 grams) • grated Parmesan cheese (about 50 grams)

all-purpose flour (about 300 grams) • egg yolks • pumpkin purée (about 200 ml) • salt • ricotta cheese (about 200 grams) • egg • boiled potato • grated Parmesan cheese (about 50 grams) • fresh mint (or substitute with fresh oregano or marjoram) • salt • To taste, ground black pepper • porcini mushroom béchamel (dairy-free if desired) (about 500 ml) •

medium eggs • all-purpose flour (about 250 grams) • milk (about 450 ml; I used lactose-free) • Butter, • cleaned asparagus (about 250 grams) • homemade béchamel sauce (about 600 ml) • ricotta cheese (about 200 grams; I used lactose-free) • grated Parmesan cheese (about 40 grams) • Breadcrumbs, • Salt and extra-virgin olive oil,

egg lasagna noodles 4 Roman-style artichokes 5 1/3 oz speck, cut into strips (150 grams) 3/4 cup béchamel sauce (200 ml) 3 1/2 oz Parmesan cheese (100 grams) Olive oil, salt, and pepper to taste Fresh mint to taste

all-purpose flour (about 400 grams) • eggs • Vegetable broth, as needed (optional) • rabbit thighs (about 200 grams) • pork loin (about 200 grams) • beef chuck or round (about 200 grams) • spinach (about 60 grams) • celery stalk • carrots (about 250 grams) • onion • egg • Salt and pepper, to taste •

durum wheat semolina flour (250 grams) • egg plus enough water to reach 1/3 cup (95 ml) total liquid • basil leaves • For the béchamel: • lactose-free butter (25 grams) • all-purpose flour • lactose-free milk (300 ml) • salt • nutmeg • medium bowl frozen mushrooms (such as champignons) • Salt, to taste • little onion •

whole or 2% milk (500 ml) • unsalted butter (50 g) • all-purpose flour (50 g) • salt • Nutmeg, to taste • broccoli (500 g) • pasta (240 g) • grated cheese (150 g) • ball mozzarella cheese • diced pancetta (50 g)

Bolognese sauce (about 250 grams, prepared and frozen) • béchamel sauce (about 150 grams) • sedani pasta or your favorite pasta (about 300 grams) • grated Parmesan cheese (about 50 grams)

egg pasta sheets • milk (100 ml) • grated Parmesan cheese • extra-virgin olive oil • cornstarch • Salt, pepper • radicchio • extra-virgin olive oil • Salt, pepper • Cheese (mozzarella, smoked mozzarella, fontina, American cheese slices, or similar)

flour (about 100 grams) • cooked, well-drained spinach (about 25 grams) • water (about 45 ml) • "Soy Ragù" • "Vegan Bechamel" • nutritional yeast flakes (about 5 grams)

pasta (about 500 grams) • Extra-virgin olive oil, • Soffritto (chopped onion, carrot, and celery), • ground meat (about 200 grams) • White wine, • Salt, • Nutmeg, • zucchini • tube tomato paste • Water, • balls mozzarella cheese • Grated Parmesan cheese, •

pumpkin (about 1 kg) • Béchamel sauce made with 4 cups milk (1 liter) • fresh lasagna noodles (200 g) • ball mozzarella cheese • small smoked cheese rounds (such as smoked provolone or scamorza)

potato gnocchi (1 kg) • Extra virgin olive oil, • mixed mirepoix (about 150 grams; finely chopped onion, carrot, and celery) • bell pepper • (about 17 fl oz/500 ml) béchamel sauce • Salt, to taste • grated Parmesan cheese (about 8.8 oz/250 grams)