Once prepared the Italian Ragù and the Bechamel Sauce (Besciamella), begin the procedure: into a rectangular pan, spread evenly a few spoonfuls of bechamel, then put a pasta sheet on top, then spread it with a thin layer of ragù, then again with a layer of bechamel, then put another sheet, etc. until you run out of pasta sheets. The first time you make it use small doses; if you are successful, use more of the ingredients as needed. If you want you can defer the baking and keep the pan in the refrigerator until the next day, covered with aluminum foil.
Bake in the oven for half an hour at 180°C (356°F): keep covered with the aluminum foil for the first 20 minutes; remove the foil for the gratin for the remaining ten minutes.
Lacking oven-ready lasagne you can use regular pasta sheets and pre-cook them in boiling water; you may add a spoonful of oil in the water to prevent the sheets from sticking together. Cook two-three sheets at a time, then take them out of the water and let them rest on a lint-free towel until it's time to use them.