rascal what kind of lasagna sheets are you going to use? Fresh (I mean homemade) or the dried ones?
Fresh make a traditional lasagna although the dried one can get a very good result if following few advices, namely blanch the dried pasta for a couple of minutes and no longer, drain it, then run it under cold water and drain it again.
After that, sprinkle a little sauce and béchamel on the bottom of the baking tray, then start layering. No baking paper on the bottom.
My advice is 3 layers would be perfect.
Good sense says to do not use too much liquid sauce in the lasagna or it will become too mushy. The sauce has to be thick.
Good alternative to bechamel sauce is surely fresh mozzarella or mozzarella di bufala. Watch out since both need to be squeezed properly before using and adding them to the layers, they release too much liquid.
If you don't want to use béchamel, a mixture made with ricotta cheese and a dash of milk will be fine and lighter.
Little trick: Once you have prepared the lasagne, wait at least half an hour or a whole hour before putting it in the oven.
Preheat the oven to 180 C.
A curiosity: the real original Lasagna Bolognese is not made with egg pasta but with spinach pasta, called Lasagna Verde (Green Lasagna). But nowadays everyone makes the ones with egg pasta (me included
)
Good Luck! I hope I have been helpful
