Bring to a boil then reduce heat as much as you can. Cook on this low setting for at least an hour with the saucepan lid on; this lets all the flavours blend through.
You have to stir every five to ten minutes to stop it burning on the bottom. You want the mixture to be quite liquid so that the pasta cooks better later. You can add water to get the right consistency; not too runny as you will lose flavour.
Leave this to cool for best results but you do not need to.
White Sauce: Add small amounts of flour and milk to a small saucepan a little at a time getting a nice paste then add all the ricotta cheese and stir through.
Make the lasagne layers straight after the sauce is ready as this sauce is like concrete if you let it sit to long.
Lasagne: Place layers according to the size and depth of you lasagne dish.
Layer 1 - Add a good 3cm of red sauce to the bottom of your lasagne dish then completely cover with pasta sheets. (It is ok to overlap the edges of pasta considerably for each layer).
Layer 2 – Add 1cm of red sauce then pasta sheets.
Layer 3 – Add 1cm of red sauce then pasta sheets.
Layer 4 – Add 1cm of red sauce then instead of adding pasta sheets add as much white sauce that can fit and top it off with a nice layer parmesan cheese.
Put in the oven for 45 minutes at 180 degrees C until the parmesan is nice and cooked. Careful not to burn the top.
I thought it was a great recipe. Prep took a while but you could prepare the filling and sauce in advance if you wanted to save time at tea time. I also used dried herbs to taste as that's what I had in the cupboard. I didn't have egg plant but I added a tin of lentils to the mix and an extra carrot. I also steamed some sweet potato and added it to the layers. You do need a big dish too cook it in. - 12 Aug 2016