It’s one of the most important days in the culinary calendar, and to celebrate World Lasagna Day, Gabriele Franco from La Botte D’Oro restaurant in Sydney joined Sunrise to showcase his favourite Lasanga made with 2 metre long pasta. Stir in the garlic, followed by the beef mince, breaking it up as it browns. AssemblyIngredientsFresh lasagna sheetsRagùBéchamel300 gr fresh mozzarella fiordilatteExtra Parmigiano ReggianoMethod1. Layer the lasagna by alternating fresh pasta sheets, ragù, béchamel and mozzarella. Repeat until the dish is full, finishing with béchamel, mozzarella and a generous grated of Parmigiano Reggiano.