Lasagna - How do I layer?

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So making a 2 layer and Im not sure how to start! Do I layer..

1. Pasta sheets (using dried)
2. Mince
3. White sauce

repeat

So last layer is mince then sprinkle cheese

or other way around!!!!

I use 500g mince too and I think only 1/2 pint milk (not sure). You only need a thin layer just to cover the bottom of the dish. And don't use a huge dish!
Never done a triple-layerer though.... one day....

I have a dish that is exactly 1 pasta sheet wide, 1.5 sheets long and quite tall.

We do -

Meat
Pasta
Bechemal
Pasta
Meat
Pasta
Bechemal
Pasta
Meat
Pasta
Bechemal
Cheese

The meat is saucy, Bechemal layers thin with more on top, and never had to precook the boxed lasagne sheets

Ragu
Pasta
Béchamel sauce
Ragu
Pasta
Bechamel sauce
Ragu
Pasta
Bechamel sauce
Ragu
Pasta
Bechamel sauce
Grated cheese

DONE

@Mangosmoothiesprinkles you’re using too wide a dish for your sauce ratio

I wonder if the cheese sauce/bechemel sauce is a north south thing?

I'm north we have one layer of this on the top that's all.

@Mangosmoothiesprinkles

How much meat and sauce are people making? I use 500g of mince and 1 pint of milk in my white sauce and don’t manage any layers 🙈

About 400g of mince, one full bottle of passata. Probably about a pint of milk. 75% of a box of lasagne for between 5-7 layers here. My lasagne dish takes 3 sheets of pasta per layer. There are really no rules, it's down to individual tastes and preferences.

If you make the bechemal too think you can't spread it out on the Ragu so difficult to make many layers. Too thin & it's sloppy. Or do more layers make it less sloppy. Every time I make it I intend to have more layers but only manage 2 rounds of repeat.

I do:

Red
Pasta
Red
Pasta
White
Cheese

We don’t like lots of white sauce.

@ByeBumpHiBaby

I go...

Mince
Pasta
White sauce
Pasta
Mince
Pasta
White sauce
Pasta
Mince
Pasta
White sauce
Cheese

Lots of pasta I also use dried pasta sheets but make sure there's a little extra liquid in my mince mix so it doesn't dry out as it cooks.

Sounds fantastic, how deep is your dish for all those layers?

I do a thin layer of melted butter then dry pasta so that each serving comes clean off the base
I also do one meat and one red lentil lasagne and then put a red or green pesto dot on the top of each serving 5 mins before end of cooking to show if meat or veggie

I personally prefer bechemel in one layer on the top

I use a dish the same size as a pasta sheet as it’s only me and DH eating it, I go
Mince
Pasta sheet
White sauce x3 layers
Then I actually use slices of a mozzarella ball for the top. Tis very nice.