Meat lasagne

My mother makes a good lasagne — and she isn’t Italian. She mostly uses the dried ‘ready-cook’ sheets and sometimes adds chopped celery, peppers and mushrooms to the meat sauce. The ready-cook sheets do absorb quite a lot of liquid, so it’s important to keep your sauces fairly runny. If you prefer, just use the sheets that need boiling beforehand. The meat sauce and béchamel can be made in advance. I often make huge pots of the minced meat sauce and freeze it; then when I want to make lasag