Barbara's "Southern Italian" lasagna

First things first: my friend Barbara is NOT from Southern Italy. She's not from Italy, period. She's from Lugano, Switzerland, land of sharp cheeses, decadent chocolate and very precise (and expensive) watches. Definitely NOT the land of lasagna, if you know what I mean. 

Still, Barbara makes a mean lasagna —one of the very best I've ever had. She learned to make this particular recipe from the mother of her ex boyfriend who is from Naples, hence the "Southern Italian" in the title. It differs from regular Bolognese style lasagna because it has layers of ham and mozzarella added to the usual meat sauce and bechamel layers —which makes it delicious, but not too light in the calorie department. 

Oh well. It's cold outside. I guess we can all use the extra calories to keep warm, right? 

SOUTHERN STYLE LASAGNA

Serves 8

1 package fresh lasagna sheets

4 cups meat sauce

2 cups bechamel sauce

12 slices of ham

3 cups shredded mozzarella

2 cups grated parmesan cheese

Preheat oven to 350 F.

Spread a little bechamel sauce on the bottom of a 13x9 baking dish. Make a first layer with lasagna sheets, then cover it with meat sauce, bechamel, ham slices. Sprinkle with mozzarella and parmesan. Repeat with another layer of lasagna sheet, meat sauce, bechamel, ham and cheese. Repeat until you run out of ingredients, finishing with a cheese layer.

Cook in the preheated oven for about 35 minutes or until bubbly.