Lasagna Tradizionale (Traditional) is one of the dishes that hasn't changed much since it left the "homeland".  I've eaten lasagna in many places in both America and Italy and for the most part they are basically the same, but I'll include it anyway just so that you'll know you're preparing it in the authentic way.

Ingredients for 4 persons:

Lasagna noodles                                         1 1/2 pounds

Neapolitan Ragu Sauce (see my recipe)          as needed

bite-sized meatballs (see my recipe)              30 on each layer

Hard-boiled eggs (sliced thin)                      2 eggs on each layer

Sausage (Italian)(Optional)                          1 pound

Ricotta cheese                                            1 1/2 pounds

Mozzarella cheese                                      1 1/2 pounds

Pamiggiano (parmesan cheese-grated)           to taste

Salt                                                           to taste

How to do it:

Following cooking time instructions on the package, cook the noodles in a very large pot with plenty of water so that the noodles can't stick together. You'll need to stir them often, but very delicately with something with no sharp edges (wooden spoon).

When the noodles are done to your liking (they really shouldn't be al dente which is just barely done, but they shouldn't be so done that they stick to the ceiling when thrown against it either), slowly run cold water into the pot until all of the water is cool. This serves two purposes. It stops the cooking process and it keeps the noodles from sticking together.

Remove the noodles from the water one at a time and place them on a clean dish towel (not terry) with a little space between each one.

Put the ricotta in a bowl and mix a couple of ladlesful of ragu with it to give it the consistency of apple sauce.

Now build your lasagna.

In a large rectangular baking pan (±18 x 12), put a thin layer of sauce so that it completely covers the bottom of the pan.

Next a layer noodles (Its OK if they overlap a little).

Now a layer (about a 1/4 inch) of ricotta with meatballs, boiled egg, and maybe sausage generously sprinkled on top of it.

Finally a thin layer of sauce, again with a generous amount of mozzarella and parmiggiano cheese on top of that.

Repeat entire layering process until your pan is full.

Finish it off with a little sauce, mozzarella and parmiggiano.

Bake in a 375 degree oven for one hour.

The last five minutes you can decorate the top with some leaves of fresh basil to give that "pro touch".

Remove from the oven and let it stand for 15 to 20 minutes at room temperature.

Cut into portions and serve. 

Note:

If you decide to include sausage, you can either fry it in the skin and slice it thinly after its cooked. OR

You can squeeze it from its skin and cook it so that its crumbly.

Either way is just fine.