How do people in italy make their lasagna?!

Spent a bit of time in italy in various regions and a single recipe is hard to pin down. Some use beef, some use mixes of different meats such as beef pork and veal. Some add some milk when cooking off the beef whilst others insist there is no place for garlic anywhere near it. Even the use of red or white wine in cooking can be controversial.
What they all have in common however is FRESH ingredients, long slow cooking of the ragu with things kept simple. No dried herbs, no sauce from a jar or packet, no parmesan on top and no cheddar or processed style cheeses.
Usually starts with a sofrito mix (finely diced carrot, celery and onion) cooked off in olive oil (extra virgin is just for dressings, drizzling and dipping). The other thing, which is just about as surprising as the no parmesan, there doesn't tend to be any mushrooms used in it.
Personally I am a sucker for garlic and have been raised with parmesan on my pasta (sorry). I have also learned not to knock cooking the meat with a little milk like they do in Bologna.

Life and travels

I just know that authentic dishes from any region are always simple. However, when I was in Italy 3 years ago, I had the most unbelievably awesome food Ive ever tasted. Its true when they say that there is something in the sun, the soil and the water that makes the vegetables, meat and fruits taste to earthy and delicious.

From my experience with authentic Italian cuisine, I always tasted the pure flavors of whatever was in it. In the lasagna, I tasted sweet basil, sweet/tart tomatoes, fresh mozzarella cheese (thats stretches for miles!) earthy oregano and amazing ground beef. It all comes together to form a delicious baked dish.

The recipe for lasagne
Ingredients for 8 people:

- 1 kg of classic Bolognese sauce;
- 400 grams of Parmigiano Reggiano cheese at the time;
- Bechamel sauce made with 100 grams of flour 00, 100 g of butter, 1 liter of fresh whole milk, salt and nutmeg;
- Butter, a loaf of about 200 g;
- 1 kg of green pastry made with 700 grams of 00 flour, 3 eggs, 350 grams of cooked spinach, squeezed dry and chopped fine;
- A rectangular pan about 25x35 cm, a minimum of 6 cm;
Preparation: Place a saucepan three-fourths full of salted water to boil merrily. Cut the dough into rectangles about 15x10 or, for those clever little smaller than the chosen dish, throw them into boiling water and remove them as soon as it came to the surface. After a quick transition in cold water to dry on a clean towel, white cotton or linen. Grease the bottom of the pan of butter and sprinkle a few tablespoons of meat sauce and bechamel. Cover with the pastry rectangles needed and spread on a thin layer of bechamel sauce in abundance, very small knobs of butter and Parmesan, all in a layer as regular as possible, taking care to avoid forming bubbles of air (to achieve this, drill three or four times the dough with a toothpick). Continue this for at least 6 layers total and end with a cover sheet on which to hang a little 'meat sauce mixed with a little' of white sauce, some butter and a sprinkling of Parmesan cheese. Put an end to the butter pieces in every corner of the pan. Then bake for 25-30 minutes at about 180 degrees in preheated oven. Who loves the lasagna a bit 'crunchy, we recommend turning on the grill (no more than 2 minutes) for a light gratin that does not create conflict with the soft interior. Finally, make sure that the layers are smooth, the sauce is plentiful but not excessive, the sauce is creamy and light distributed. Let stand 5 minutes before serving. The portions on the plate, must be strictly up!

I'm not Italian, but my friend is, and he puts basil with tomato sauce and cheddar cheese mixed in with chunks of whole wheat bread and Italian pasta.

You've got 4 very good answers! I'll say though: skip the garlic and substitute Romano for Parmiggiano; Romano is tangier and tastier.