"You throw together a Bolognese ragù (this deserves a couple hours to simmer); you make bechamel sauce with ricotta, finely chopped basil or parsley, and grated parmigiano reggiano stirred into it (best to wait until the ragù is effectively done, so that you don't have to tend to it with one hand while whisking milk into bechamel with the other); you shred some low-moisture mozzarella; and you boil some lasagne pasta juuuuust until it approaches the outer ranges of al dente doneness."
"In a deep baking dish, you lay down some ragù, then a layer of pasta, then some bechamel, then some mozzarella, then another layer of pasta, then the ragù, then pasta, then bechamel, then mozzarella, and so on. When you get to the highest layer of pasta, you top it with ragù, then top the ragù with a bunch of the shredded mozzarella and some of the grated stuff."
Lasagna can be made reliably by home cooks without advanced techniques or exotic ingredients. The core components are a slowly simmered Bolognese ragù, a bechamel enriched with ricotta and grated Parmigiano-Reggiano plus herbs, shredded low-moisture mozzarella, and boiled lasagne sheets cooked nearly to al dente. Assemble in alternating layers of ragù, pasta, bechamel, and mozzarella, finishing with a top layer of ragù and cheese. Cover with foil and bake until heated through, then broil briefly to brown the top. Allow the assembled lasagna to rest at least an hour so it sets and serves in neat portions.
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