Totally agree with Nettie re: fresh lasagna sheets.....would never go back to the dry stuff. I just get coles brand....
here is my recipe - cheats version...but very good...
1 packed fresh lasagne sheets
assorted vegetables ( I like carrots, sweet potato, mushrooms in mine)
1 jar pasta sauce (like I said quick recipe so not for our gourmet chefs out there)
500g low fat ricotta (add some parmesan cheese and black pepper for a bit of flavour)
1 cup grated low fat cheese for the topping
Preheat your oven to 190 degrees then cut and steam your vegies in the microwave (you can saute if you prefer and have time up your sleeve). Add the pasta sauce to your vegies and season with salt and pepper. Spread 2-3Tbsp of this vegie mixture across the bottom of your oven dish then place a layer of lasagne sheets on top. Cover with 1/2 vegetables and another layer of lasagne sheets then 1/2 ricotta mixture and repeat the vegie and ricotta layers putting grated cheese on top of the ricotta and place in oven for about 40 minutes or until cheese is golden on top.Easy peasy......
I absolutely LOVE lasagne but I seriously cannot make it to save my life - I have tried so many times with a few different recipes but it's always bad...I might try with the fresh lasagne sheets and see if that helps!
Best tip - don't go for low-fat. Seriously. It's like good ice-cream, there's just no point in doing it half-way. Indulge...
The best way to get a really creamy lasagne, is... drum-roll.... Cream.
Start with a very juicy and well cooked bolognese. I put lots of garlic, rosemary, thyme, a fresh bay leaf, onion, carrot, celery, bacon, mushrooms, red wine, tomato passata, tomato paste, veg stock, and simmer for at least two hours, but you can use whatever you want really, as long as it ends up rich and juicy. Some regional recipes call for a mix of beef and pork mince, others call for chicken livers. I use neither. Once it's done, stir double cream into the sauce, till it's nice and creamy. If I'm making vegie lasagne, I use a well flavoured and wet tomato based sauce, adding vegies like carrot, broccoli, celery, then layer char-grilled vegies (sweet potato, eggplant, zucchini, capsicum) when making it.
Make your bechamel - make a roux and add milk, stirring constantly until it thickens. Add freshly grated parmesan cheese, a bit of pepper, nutmeg (even better if freshly grated), cool slightly and add double cream to further thicken it.
Always start with a layer of sauce, this prevents it sticking to the dish. Then layer (fresh) pasta, sauce, then drizzle bechamel, then sprinkle mozzarella and parmesan, repeat until you have run out of stuff or out of dish room. The last layer should be pasta, then spread bechamel, then sprinkle with lots of mozzarella and parmesan. Then bake until golden and yummy and oozing with lasagney goodness. Eat. Call ambulance (yes, it is instant heart attack material).
And it was sooooooo good!!!! I feel really proud (I know its a bit silly but I have always wanted to make lasagne and always put it in the too hard basket.
So I basically followed the san remo recipe but like Suse suggested I added cream (not good for the diet but wanted to impress DP with my cooking skills)
I also added extra veges by grating carrot, zucchini, added mushrooms and some spinach.
THe best thing is it made so much so DP will be stoked that he will be having lasagne for the week when he tastes how good it is!
I've actually been approached by a stranger (my apologies for forgetting who you are) telling me they found my lasagne/bolognaise recipe here... how cool
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for me! hehehe
how cool 
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