Aye, fry up some finely chopped celery and carrot with rock salt and pepper in a generous amount of Olive oil. Add good quality beef and pork mince (70/30%), and a few sprigs of rosemary and thyme, and brown the meat.
Once done, add hand-crushed tinned tomatoes, stock and red wine, and gently cook for about 3/4 hours, until reduced. You want to cook your meat for a long time, so add more liquid if it dries. You can even add a bit of sugar, and more seasoning if need be.
Make up your bechamel sauce, with a couple of bay leaves cooking in the liquid.
Layer the lasagne with pasta, meat, bechamel, sliced mozzarella and a good handful of parmesan cheese, and repeat. Top with bechamel, mozzerella and paramesan, and cook for about 40/50 mins at 180/200 (I have an non-fan assisted electric oven, so this will vary for others).
Take out and leave it to settle for 10 mins, then serve with a green salad with a dressing of choice. And of course, add some of pepper and more fresh paramesan on top of the lasagne (and a couple of basil leaves...if you are a w**k!)
I won't describe how to make pasta (very hard work by hand!), but you are better using dried pasta than these so called fresh pasta sheets.