Lasagne Verdi - a classic Italian dish with a secret!
Then add all the tomatoes (5), herbs, salt and pepper and fill with water till the brim of the pot (6). Lower the flame to medium- low, cover and let the sauce cook for at least 1 hour, or until thick. Keep aside.
Remove them with a slotted spoon and put them on a clean tea towel to cool down. (I forgot to take a picture, so I uploaded a picture from my Baked Lasagne post, that's why the lasagne sheets are not green.)
Now you are all set to start assembling your lasagne. Start with a layer of meat sauce at the bottom of an oven proof dish. Add a layer of cooled pasta sheets, making sure not to overlap them. Now cover them with a layer of meat sauce, some béchamel sauce, sliced mozzarella and grated Parmigiano Reggiano. Do this for 5 to 6 layers. On the last layer (the top most layer), do not put mozzarella or it will burn and it will taste bitter.
You can make the meat sauce the day before you assemble lasagne and you can assemble them the day before you serve them. Store them in the fridge and remember to take them out a few hours before baking them (you have to bring them back to room temperature) to make sure they do not remain cold on the inside even after they are baked.