Lasagna tends to land in one of two categories: the cheap, flavorless potluck dinner kind in which the corners of the pasta are dry, the meat bland, the sauce straight from a jar, and hurriedly assembled. The other is the Italian grandmother kind. This lasagna takes time, but the effort pays off and it can be made 24 hours in advance up to the point it is ready to go in the oven. This is the spoil-your-taste buds-silly lasagna with rich, complex flavor that comes straight from mamma's kitchen. Use high-quality mozzarella, ricotta, and grate the Parmesan Reggiano yourself. Add more or fewer herbs to suit your taste and crushed chili flakes to suit your heat preferences. Double the recipe and freeze one whole, or bake the second one and cut into huge square individual servings and wrap and freeze in quart-size freezer bags. At the end of the day, this lasagna is best when you own it. Make when you are willing to leisurely assemble the ingredients with love—it will disappear in minutes at the supper table.