Over the years, I've come to realise that the best tasting lasagne takes time to make! The ragu requires slow cooking to develop the best flavour, but the end result is worth it. You can also make the ragu with a mixture of pork and beef mince. This usually serves 12 people so it's perfect for a crowd or a couple of midweek dinners.
Really needs a layer of the bechamel sauce over the top layer of pasta. The pasta on the top dries out otherwise, so would need too double up on the bechamel sauce ingredients. Apart from this everything else was ok. - 17 Feb 2013
Made it with fresh lasagne sheets (used recipe from this site). I used 1.2kg minced meat and 800g passata, so ended up with 2 lasagne, each had 3 layers of lasagne sheets. I cooked Bolognese sause in multicooker (slow cook setting) 4 hours. My family loved it! - 07 Nov 2016