I cook my bolognaise sauce (mince, garlic and Leggo's bolognaise sauce) and make the bechamel/cheese sauce.

I also oven roast 1-2 large red capsicums (they shrink heaps) in the oven untill the skin bubbles and darkens/blackens. I then place on a plate and cover with cling wrap. Once cool I peel the skin off and use the capsicum flesh as a layer in my lasagne.

I also use eggplant in mine which I pan fry. So that is also added with the capsicum layer.

So my layers are:

Fresh lasagne sheets (so much more tender and melt in your mouth then dried)
bolognaise sauce
lasagne sheets
very thin layer of cheese sauce or bolognaise sauce (for moisture) topped with capsicum and eggplant
bit more cheese sauce
lasagne sheets
rest of bolognaise sauce
lasagne sheets
then cheese sauce to finish off sprinkled with more cheese.

I cover mine with foil and bake for about 40min on medium heat (200 fan forced) and then I take the foil off and cook for a further 10-15min to brown the top. Yummy!

My DH doesn't like cheese so I use mozarella in mine, so it isn't cheesey.