assistant: Ingredients:

    Ground beef – We used 80/20 beef (20% fat content) for a juicier lasagna.
    Onion – we use yellow onion, or sweet onion works well
    Garlic cloves – you can add more if you love garlic
    Red wine (or beef broth) – This amps up the flavor of your sauce (avoid using cooking wine).
    Marinara sauce – Use homemade marinara or store-bought.
    Dried thyme – Italian seasoning, basil, or oregano can be substituted
    Sugar – balances the acidity of the tomatoes
    Parsley – flat-leaf or curly parsley works well
    Lasagna noodles – Cook these al dente; they’ll continue to soften as the lasagna bakes.
    Cottage cheese – adds great texture and moisture
    Ricotta cheese – we use low-fat or part-skim ricotta
    Mozzarella cheese – An Italian cheese blend works, but mozzarella is definitely the classic choice
    Egg – helps hold the cheese layer together

Recipe:
If you’d like to get a head start on this recipe, you can make the meat sauce a day or two in advance. That said, it’s still easy enough that you can make it all in one go, even for a weeknight dinner.

    Brown the beef – Add oil to a deep pan and sautee onion and beef until browned, 5 minutes then add garlic and stir another minute.
    Finish the sauce – Pour in 1/4 cup of wine and stir until almost evaporated. Add marinara, salt, pepper, thyme, sugar, and parsley; bring to a simmer, then cover and cook 5 minutes.
    Make the cheese filling – Combine all of the cheese sauce ingredients and 1 cup of mozzarella in a mixing bowl (reserve the rest for later).
    Prep – Preheat your oven to 375ºF and cook the lasagna noodles in a pot of well-salted water until al dente.
    Assemble – Spread 1/2 cup of the meat sauce on the bottom of a 9×13-inch casserole dish. Add 3 noodles, followed by 1/3 of the meat sauce, 1 cup of mozzarella, and half of the ricotta mixture. Repeat, then for the top layer, add 3 noodles, 1/3 of the meat sauce, and the remaining mozzarella.
    Bake – Cover with foil and bake at 375˚F for 45 minutes, then remove the foil and broil for 3 to 5 minutes, or until the cheese is lightly browned.
    Rest – Let the lasagna rest for about 30 minutes before cutting and serving.

prompter: Convert it to normal celsius measure. Whole world is using Celsius. Be more practical

assistant: Your Italian relatives will likely appreciate a traditional "Lasagne al forno" from Emilia-Romagnia. 

Ingredients:

For the ragù:
1 tbsp olive oil
1 cup carrot (finely chopped)
1 cup celery stalk (finely chopped)
1 cup white onion (finely chopped)
1 lb ground beef
1 lb ground pork
2.5 cups tomato purée
3 tbsp tomato paste
1 cup red wine
6 cups beef stock
2 bay leaves
salt and pepper to taste

For the béchamel:
5 tbsp butter
5 tbsp all-purpose flour
4 cups full fat milk
1/2 tsp nutmeg (freshly grated)
1 cup Parmigiano-Reggiano cheese (freshly grated)
salt and pepper to taste

For assembly:
lasagna pasta sheets (fresh or dried and parboiled) (spinach pasta is traditional)
2 balls fresh mozzarella
small bunch of parsley leaves for garnish

Instructions:

Make the ragù:
1. Sauté vegetables in pan with olive oil. Once soft, add beef and pork and cook until browned.
2. Add the red wine and boil until reduced by half.
3. Add tomato paste, tomato purée, bay leaves and half of the beef stock.
4. Simmer uncovered on low for 2-3 hours, adding the rest of the beef stock half-way through cooking.
5. Season with salt and pepper to taste.

Make the béchamel:
1. Melt butter in saucepan until bubbling.
2. Add flour and stir to form paste (roux), and cook for 1 minute.
3. Slowly add half the milk into the butter and flour, whisking to avoid lumps.
4. Once thickened, add rest of milk, nutmeg and Parmigiano-Reggiano.
5. Heat while stirring until thick enough to coat the back of a spoon.
6. Take off the heat and season with salt and pepper to taste.

Assemble the lasagne:
1. Preheat oven to 350F (180 C).
2. Spoon some ragù on the bottom of a 9x13 baking dish.
3. Top with a layer pasta sheets, cut to fit the dish.
4. Add more ragù to cover the pasta, topped with 2 ladle-fulls of béchamel.
5. Repeat layers of pasta, ragù and béchamel until none is left, reserving enough béchamel to top the lasagne.
6. Cover the top layer with torn mozzarella.
7. Bake for 45 minutes or until bubbling and golden.
8. Let the lasagne cool for 10-15 minutes before serving, else it might fall apart.
9. Garnish with fresh parsley leaves.

Bravo! This dish is sure to impress even the most Italian of relatives! Good luck!