MEAT SAUCE: Brown meat half way then add onions, garlic, carrots, celery and sweat vegetables.

Add all other ingredients and cook a minimum of 2 hours at a low (barely) boil.

BECHEMEL Sauce: In pot melt butter (1/2 stick) and add enough flour $ tablespoons) to create a consistency thicker than pancake batter.

Bring another pot with milk (2 cups) almost to a boil.

Once milk has heated through, add milk all at one time to the flour mixture, beating with wire whisk the whole time.

Bring back to boil then remove from heat and add salt and nutmeg. Your bechemel should be thick like custard.

Set aside.

ASSEMBLY: Use Barilla lasagna sheets!

(1 box serves 6-8 in this recipe).

Boil some water and slide them in for 5 minutes then drain and rinse well with cold water, they need to be soft and flexible.

Ladle some meat sauce on the bottom of the pan, i use a correll square 8x8x2 dish.

Then lay a layer of pasta sheets on top of that. spread some bechemel, top with some sprinkled parmesan cheese and then with plenety of mozzarella. Add another layer of pasta but this time lay the pasta in the opposite direction as the previous, press down lightly to spread previous filling ingredients. Now top again with layer of bechemel, parmesan and mozzarella and repeat process over and over (alternating direction of pasta sheets each layer) until all the cheese is used. Last layer can be pasta or cheese its your choice, but a top layer of pasta will result in a cripsy top later

Bake in 350° oven until brown on top (just a little brown). around 30-40 minutes

Remove and let set for 5-10 minutes to let the cheeses calm down and hold better.

Cut serving squares and place on plates then ladle a large ladle of meat sauce atop the lasagna.

Garnish with lots or parmesan cheese.