Real Italian Lasagna

Meat Sauce:
1/2 lb. ground beef or Italian sausage

2 15-oz. cans Italian-style diced tomatoes

1 15-oz. can tomato sauce

3-4 cloves of garlic, minced or pressed

1 onion, chopped

1 zucchini, chopped or grated

2 carrots, peeled and chopped into small pieces

2 stalks celery, chopped

2 tsp. sugar

About 1/4 tsp. baking soda (this neutralizes the acid)

Salt and pepper to taste

In a large saucepan or skillet with a lid, brown ground beef (or sausage), onions, and garlic until meat is cooked and onions are tender. Chop/Grate/or Blend Veggies (depends on whether or not you want anyone to know they're in there), add to meat.

Add the remaining ingredients to the cooked meat, stir, and bring to a simmer. Cover, turn heat to low, and simmer for an hour, stirring occasionally.

Lasagna:
1 Recipe Meat Sauce
12 no-boil lasagna noodles
8 oz. shredded mozzarella, divided
4 oz. shredded fresh Parmesan
1 egg, lightly beaten
1 16-oz. tub Ricotta

Béchamel Sauce
1/4 c. (1/2 stick) real butter, NO SUBSTITUTES
1/4. c. white flour
2 1/2 c. milk
Preheat oven to 350.
To prepare Béchamel sauce, melt butter over medium-low heat in a medium saucepan. When melted, whisk in flour until combined. Slowly add milk, whisking constantly. Heat until bubbly and thickened to a medium consistency (add white sauce to meat sauce if desired, so you don't have to layer both).

After you've made (and mixed) the Béchamel, combine 6 oz. mozzarella (about 1 3/4 c.), ricotta, Parmesan, and the beaten egg.

Using a ladle that measures 1/2 c. (or a 1/2 c. measuring cup), spread 1 c. of sauce onto the bottom of a 9x13 pan. Add 3 noodles. Spread a layer of the cheese mixture. Spread 1 1/2 c. sauce and repeat so you have 4 layers of noodles. You should end with a layer of sauce on top. Sprinkle with remaining mozzarella (and some extra Parmesan if you have some left over).

Cover tightly with foil and bake about 50 minutes.

Remove from oven and remove foil. It will probably look a little runny. You still need to let it stand about 15-20 minutes. During that time, it will thicken up nicely and it won't even be that oozy when you cut it.

Found Recipe here