I am so proud of this dish. Not entirely perfect, but I'm happy it turned out edible. It was actually good! There were two sauces- red and white. The red one is the meat sauce, made out of minced beef, tomato sauce and fresh basil, with sauteed onion and garlic at the start of course. The white is the cheese sauce, made out of butter, a bit of flour, milk and cheese, a dash if salt, then heated and stirred until nice and thick. According the the box of the lasagna I used, there is no pre-cooking required (I used San Remo Instant...). But I still soaked the pasta sheets in water for a few minutes, to soften them a bit.
Then it was onto the layering.... red sauce-pasta-white sauce- red- pasta- white.... until you run out of an ingredient. Just make sure the topmost layer is the cheese sauce so you'd get a lovely top of melted cheese, slightly brown on some parts. Careful not to burn the top layer! If you're worried, cover the top with aluminum foil to prevent the top layer from blacking out and just remove the foil at around the last 5 minutes to give it a nice brown finish.
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