Both rich, creamy béchamel (white sauce) and lighter tomato sauce are used in lasagnas of different origins. The traditional lasagne alla Bolognese that hails from the northern Italian region of Emilia-Romagna is made with béchamel and a slowly-cooked ragu meat sauce, while most classic Italian-American versions of lasagna are made with red sauce, ricotta and mozzarella cheeses. Both are so delicious!