In Italy, bolognese sauce is also called ragu. A traditional ragu recipe typically calls for more minced meat than tomatoes and requires at least 1 hour to simmer (longer if you can). My personal touch to a traditional lasagne recipe is the addition of nutmeg, cloves and cinnamon. These spices give a distinctive aroma and add a delicious flavour to the dish.
If you use thin fresh lasagne, you won't need to cook the sheets before baking. If they are thick - dip each sheet in salted boiling water for 1 minute, drain and pass quickly under the cold tap to stop the cooking process. Lay them on a tea towel and pat dry before using.