Add the chopped tomatoes, milk, bay leaves, sugar, salt and pepper. Turn the heat to low and simmer for at least 3 hours - the longer the better. Give the Bolognese a stir every now and then to make sure it's not sticking to the bottom of the pan. If it seems a little dry, you can add some water or beef stock.
Next, add a single layer of pasta sheets. Then, add a layer of white sauce, followed by another single layer of pasta sheets. Carry on alternating the tomato sauce, lasagne sheets and white sauce until you get to the top of the dish, or your sauces run out! Finish off your lasagne either with a layer of tomato-based sauce or with your white
Combine ricotta egg, milk and ½ cup (40g) parmesan in a medium bowl. Spoon 2 cups of Bolognese mixture over base of a 2.5 litre (10-cup) capacity baking dish. Top with lasagne sheets to cover. Spoon over 3 cups of the Bolognese mixture and one-third of the ricotta mixture. Continue layering with another lasagne sheet.
Cover the dish with aluminum foil and bake for 20 mins. Remove the foil and bake for another 30 mins or until cooked through, the crispy edges have browned and the top is bubbly and golden brown. Open some red wine while you let the lasagne firm up for 15 - 20 mins before cutting and serving. Tips for making the Best Lasagna: This is a make-ahead dish. You can make the cheese sauce 1 or 2 days ahead and you can make the bolognese sauce weeks in advance and freeze it. I use a lasagna pan, which is slightly deeper than a regular 9×13 dish. If using a dish you will probably want to decrease layers just a bit. Preheat the oven to 375 degrees. Heat olive oil in a large skillet set over medium-high heat until shimmering. Add the sausage and cook until no pink remains, using the spoon to break the sausage up into small pieces as it cooks. Dump the sausage into the marinara sauce, stir, and set aside. FvHF.
