Lasagne di Carne

This version of lasagne is layered with Ragù di Carne, besciamella (which serves to bind and moisten the layers), and grated Grana Padano. In southern Italy, lasagne is often made with mozzarella or ricotta, sometimes in place of the besciamella. This recipe uses green pasta (traditional in Emilia-Romagna), but plain egg pasta may be used, or a combination of the two.

(See, respectively, for step-by-step instructions for making gre