In Naples, during Carnival season which occurs just before Lent, families used to prepare this type of lasagne. It's typically stuffed with small meatballs, cheese, peas and sometimes boiled eggs. A very hearty and comforting dish that requires quite a bit of prep time but will feed a crowd and can freeze well.
Cook sheets in a large pot with salted boiling water for 1 minute. Drain the lasagne sheets and pass quickly under cold water to stop the cooking process. Lay them on a tea towel and pat dry. If you are using dried lasagne sheets, follow the cooking time indicated on the packet.
Lasagne is tastier if allowed to stand for 10 or 20 minutes before serving. This gives the pasta time to "relax" and absorb the sauce. You can prepare lasagne well in advance (up to 2 days), cool to room temperature, then cover with foil and refrigerate. A quick heat up before serving and your lasagne will be perfect!