italian lasagna recipe

Lasagne di Mamma  1 portion Ragù (bolognese sauce) 1 pkt fresh lasagne sheets – YOU DO NOT NEED TO PRECOOK THESE DESPITE WHAT EVERYONE SAYS! 500gr béchamel sauce (I buy ready-made if I don’t have time, and add about 250ml of milk to it to make it slightly runny) Plenty of parmesan breadcrumbs   Ragù ingredients:  1 tbs oil 1 chopped onion 1 chopped carrot 1 chopped celery stalk (optional) Cinnamon 50 gr bacon (if you have it) 500 gr mince ½ glass wine (red or white is fine) 1 tin chopped tomatoes 1 bay leaf Salt and pepper Gently soften the onion, carrot, celery and bacon in the oil with a good pinch of cinnamon. When soft, add the mince and toss until it has lost all its red colour. Add the wine and cook until it has evaporated. Add the tomatoes, fill the tin with water and add that too, add the bay leaf and seasoning to taste. Bring to the boil and then leave to simmer gently for at least half an hour. The sauce is ready when the oil comes to the surface.  Now build up your lasagna dish: Spread a little sauce over the base of the lasagna dish, then pasta, sauce, plenty of parmesan in layers, until all the ingredients are finished. The last layer of parmesan should be mixed with equal quantities of breadcrumbs and thickly spread over the lot. Dot with little knobs of butter and put in the oven at 180° for 40 minutes. Leave to sit for a little – about 7 minutes, so it settles, and then enjoy watching your guests enjoying it.    

My wife is from Naples and they use a variety on this recipe. With the addition of Hard boiled Eggs and the use of Ricotta instead of cheese sauce, also use Pork Mince and Fennel seeds for a change. I my opinion the best tasting lasagne you can get; but then I'm biased. http://www.barillaus.com/Recipes/Naples-style-Carnival-Lasagne.aspx

For a meat-less lasgne, I use fresh lasgne, home-made tomato sauce, and for the filling ricotta and spinach, layer starting with the tomato sauce, and finish with tomato sauce and a mozzerella topping, no bechamel, makes a much lighter dish and takes minutes to assemble. Bake at 170 for approx 30mins. (frozen spinach is a good alternative to fresh). 

Not my idea but given to me by an Italian housewife - add a layer of Kraft type cheese slices! And finally the boss of the Sopranos grandmother always used to add some basil leaves on top of the ragu! buona fortuna!

This is my favourite version and I always prepare it for my daughters when I go to San Francisco. I gave the recipe in the old Forum, and you will find some other suggestions as well. As you said, ingredients will not be a problem in the USA. http://www.italymag.co.uk/forums/food-drink/6527-office-indoor-picnic.html