Ingredients:

1 large onion; finely chopped
3 garlic cloves; peeled and crushed
1 stick of celery; finely chopped
1 large carrot; chopped
1/2 cup prosciutto or pancetta; chopped
1 - 2 teaspoons dry oregano
1 small bunch of parsley; finely chopped
4- 5 tablespoons olive oil
1/2 pound minced meat (optional)
1 1/2 pounds ripe tomatoes (or 24-oz can prepared peeled tomatoes)
2 tablespoons concentrated tomato paste
1 cup beef stock or wine (or half and half if you wish)
salt and pepper to taste 
 

• Fry the onion until transparent, but not brown. 
• Add garlic, celery, carrot, ham or bacon and minced meat. 
• Fry for a moment until meat stiffens and loses its pink color. 
• Add peeled and chopped tomatoes, stir in the stock or wine. 
• Cover and simmer an hour. 
• Add herbs and adjust the seasoning. 

Set aside.

Ingredients:

1 pound ( 4 cups ) wheat flour or high-gluten flour
1 teaspoon salt
5-6 eggs
2-3 tablespoons cold water
2 tablespoons olive or sunflower oil
Cornmeal or semolina flour for sprinkling
 

• Mix the eggs together with water and oil. 
• Pour the flour and salt together onto the working table or large bowl. 
• Make a dip in the flour and pour in the eggs and water mixture. 
• Make a soft pliable dough (add more water if you need), and knead steadily for 15 minutes. 

When the dough is smooth and elastic, divide the dough into 5 pieces, brush outside with oil, cover and leave to rest for 25 to 35 minutes while you make the white sauce.

Ingredients:

6-7 tablespoons butter or margarine
3/4 cup flour
3 cups milk
2 tablespoons of fresh cream cheese (mascarpone) 
or 3 tablespoons of sour cream
1/4 pound grated Romano or Parmesan 
Butter
Ground nutmeg to taste
Salt and pepper to taste

Preparation:

• Melt the butter in a pan, stir in the flour and cook over low heat until golden brown. 
• Gradually whisk in the milk, beating constantly to avoid lumps. 
• Add salt, white ground pepper and ground nutmeg. 
• Simmer for 5 minutes and beat in the cream cheese or sour cream. 

Taste and adjust seasoning and set aside. 

1. Flour the working table or board and roll the dough thin. Leave to dry for 10 minutes, than cut into 4-inch squares. Fill large pot with water, add 1 tablespoon salt into water and bring to boil.

1. Cook prepared pasta squares only for 1-2 minutes, lift each piece out and pass it through the bowl of cold water and transfer it to the clean cotton cloth. Use cold water, because only cold water prevent pasta pieces from sticking, (change water in the bowl if needed). 

1. Preheat oven to 375 F. Use your gratin dish and spread a ladle full of the white sauce over the base. Lay a single layer of pasta over it and a generous layer of tomato sauce, than another layer of pasta, white sauce plus a tablespoon of grated cheese and finish with white sauce on top with grated cheese. On the top put a few flakes of butter. 

1. Bake your lasagna for 25 to 30 minutes or until the top is brown and bubbling. Serve with salad and with good Italian red wine. 

Roll the squares of cooked pasta around a heaping tablespoon of ragu. Pack the rolls into an oiled gratin dish, cover with the white sauce, sprinkle with grated parmesan and bake as for the lasagna. 

You can make the lasagna using layers of prepared dry pasta from store. If you using that kind of pasta follow the instructions on the box.