If you think lasagna has to be heavy think again. This is a light easy, make ahead recipe that is sure to please everyone.

Lasagna is not a dish, but a type of pasta. What Americans think of as "lasagna" is Lasagne al Forno (baked lasagna). A good Italian lasagna is not heavy, it's light and there are many flavors to savor, not just a heavy meat sauce. Below is the lasagna recipe I use for my family and very frequently when entertaining. It can be made ahead of time and frozen if you're pressed for time. Note that the lasagna is topped with a version of a bechamel sauce -- the best part!

Ingredients

Tomato sauce:

• 1/2 pound lean beef
• 1/2 pound lean pork
• 2 mild Italian sausages, casings removed
• 1/4 cup fresh parsley, chopped
• 2 large garlic cloves, crushed
• 2 oz. salt pork diced (you can use a good quality bacon
• 2 medium onions, chopped
• 2 medium carrots, chopped fine
• 2 stalks celery, chopped fine
• 1 Tsb butter
• 1 large can peeled plum tomatoes
• 2 Tsb tomato paste

Directions

1. Cook salt pork and butter in a large skillet until it just begins to brown.
2. Add carrots, celery, onion and garlic.
3. Cook until celery is just tender.
4. Remove mixture to a separate bowl.
5. Using the same skillet, brown beef, pork, and sausage.
6. Add carrot/onion mixture to meat.
7. Add tomatoes, paste, and parsley. Cook for a few minutes then taste and add salt and pepper.

Pasta

Follow directions on How to Cook Pasta.

Ingredients

• 1 cup grated parmesan cheese
• 1 cup grated mozzarella cheese
• 1/2 cup ricotta cheese

Directions

1. Lightly oil a 6 x 9" baking pan.
2. Put about 1/2 cup of the tomato sauce in the bottom.
3. Add one layer of noodles.
4. For the next layer add tablespoons of ricotta, about 1/4 cup grated parmesan, and 1/4 cup grated mozzarella.
5. Add another layer of noodles, another layer of sauce, and continue until your pan is full.
6. Reserve 1/4 cup of tomato sauce for topping.

Sauce for top of lasagna

Ingredients

• 2 Tsb butter
• 2 Tsb all-purpose flour
• 3/4 cup half and half or whole milk
• 1/4 cup grated parmesan
• 1 tsp granular chicken bouillon
• reserved tomato sauce
• 1 pinch nutmeg

Directions

1. Melt butter in saucepan.
2. Add flour and stir until flour is cooked.
3. Add milk and bouillon stirring over medium heat until sauce begins to bubble.
4. Add parmesan, nutmeg and reserved tomato sauce.
5. Stir. Pour mixture over the top of the lasagna.
6. At this point you can wrap your lasagna in foil to freeze it, refrigerate it overnight, or bake it.
7. Bake at 350 degrees for 1 hour.
8. Allow it to sit for 10 minutes before serving.

Do you like seafood? For something different, try Lasagna with Shrimp and Scallops.

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