Is there anything quite as comforting as lasagna? It’s like a well-worn blanket, except made out of pasta. This Abruzzo-style version is elevated, quite literally, with the use of egg, which lends it an ethereal, souflé-like appearance. Start out by making the filling, a medley of ground veal and onion, warmed up with a pinch of freshly grated nutmeg. It’s in the sauce where the magic happens, as the tomatoes are simmered down and blended with milk and eggs. Layer sheets of pasta in a prepared dish, and alternate between filling, sauce, and cheese. The result is lighter than the heavy, red-sauced lasagnas most often served in America, but still offers all the necessary comforts.