Traditional Lasagna

I make this lasagna following the same recipe my mom taught me when I was a little girl in our small kitchen in Perugia.
I start by making Ragú Bolognese, this is a staple of Bologna's culinary tradition: finely ground lean beef, ripe tomatoes, onions, carrots, celery and other herbs, cooked on a slow fire.
I layer the Bolognese sauce with béchamel sauce and fresh mozzarella on my own pasta sheets; I make these with local organic eggs and flour. I finish it with a sprinkle of grated Italian Parmigiano cheese.
The look and consistency of this lasagna is so different from what we find here in the U.S. It's a decadent and luscious gastronomic experience.

Medium tray (about 1.4 lbs.)* = 2/3 servings
Large tray (about 3 lbs)* = 4/5 servings
(*) Actual weight can vary