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Ingredients: serves 6

 12.5 oz. Fresh lasagna sheets (purchase in the cooler section of grocery store)

8 oz.  Fresh mozzarella

Pinch of salt

Parmesan cheese if You like

Boil water in a large pan like in the photo. When the water boils pour the salt in.  Drop the first lasagna sheet into the water and after a few minutes take it out and place into the greased lasagna pan. I like it to coat it with olive oil but you can also use butter.  (I usually pull the sheets out with a fork and spoon.)  Continue layering the cooked lasagna sheets until the bottom is completely covered.  Now spoon a layer of ragu and béchamel sauce and sprinkle with pieces of mozzarella (For the sauces, I used a ladle). Continue layering until the pan is filled, leaving some sauce an on the top so the top noodle layer doesn’t dry out in the oven. Before putting in the oven I like to grind some parmesan on top. This creates a crunchy crust when cooked.  Bake in the oven at 350° for 40 minutes.  Let the lasagna sit for 10 minutes before serving.

In a lot of recipes here in the states there is the use of ricotta cheese. The reason is that the recipe with the ricotta is from the south of Italy, from where a lot of immigrants came from.

Although you can make lasagna in many different ways, this is really the most traditional one as they do in Emilia Romagna.