I love how I'm still learning new ways of preparing really basic cuisine from just about anyone. That's the great thing about classics like lasagna--everybody loves it, and everybody has their own personal take on it. Here's Chef Matheson's meat-loaded version. The takeaways for me :
- Egg yolks thicken and emulsify sauce. Prevents it from breaking.
- Use GIANT slabs of mozzarella. Cause it's delicious.