For years I thought this is what real lasagna was, because it's based on my mom's recipe. I didn't know about bechamel sauce or ricotta cheese. I like this lasagna just fine. I'm going to give you my mom's recipe. But the one I make has to be vegetarian, so there are a few modifications
1 package frozen chopped spinach
2 pound ground beef (I use vegetarian mince)
12 oz. turkey sausage (I use Quorn vegetarian sausages)
1 pound mozzarella
½ pound mild cheddar cheese (I don't put any cheddar cheese in)
½ tsp Worcestershire sauce (I only use the one without anchovies so it's vegetarian)
2 cans cream of mushroom soup
½ can milk
10 oz. lasagna noodles, cooked (sometimes I don't cook the noodles first)
2 cans (28 oz.) tomato sauce or marinara sauce
Fresh Parmesan cheese, grated
Extras I added: one onion diced, four cloves of minced garlic, one chopped zucchini (or courgette as it's called in these parts) and some extra virgin olive oil.
In a large skillet heat the olive oil and added the onions. Cook for a few minutes, then add the garlic and the vegetarian meat. I then added the squash and spinach and cooked it a little longer. If you're following the original recipe you brown the meat in a skillet and drain the grease.
In a large bowl, combine meat, spinach, cheese, spices, Worcestershire sauce, soup and milk. Mix together.
Heat over to 350 degrees. In a large lasagna pan, layer ½ noodles, ½ meat sauce and repeat. Spread the tomato sauce over the mixture and sprinkle the Parmesan.
Cook about 1 hour, until hot and bubbly. I cover it with tinfoil for the first part of cooking to help speed along the cooking process. When the lasagna is done, remove from the oven and let it set for about 15 minutes. If you don't let it set it will run all over the place!