lasagne - how can I make it easy?

[AnonymousBird]

I love a lasagne, however I've only ever made it about twice. It is such a faff - seems to take me a disproportionately long time to make and the kitchen is destroyed!! What is the definitive best but most straightforward lasagne recipe?!

I'm 40 +, I love to cook, I cook from scratch every day but this dish is the one that seems to defeat me.... why is that?!

Is there an easier way?!

TIA

I think it's the amount of pans and utensils it needs that makes it a PITA to make. So now, I make the ragu, layer the ragu and lasagne sheets in the dish, then make the bechamel sauce in the dirty ragu pan, and pour it over the top, rather than in every layer. I also buy grated cheese for the top.

That way you only use one pan.

More of a time (and chaos) saving suggestion than a recipe: I batch cook ragu in advance, then freeze some and defrost when I want lasagne - that way I only (oh ho ho) need to make a bechamel. I don't then feel like I'm in the kitchen for HOURS AND HOURS.

Packet mix cheese sauce - in a measuring jug with water... Then pour it into the ragu pan and mix. Throw about a third into dish, lasagne sheets, repeat...

Don't need to bother with cheese on top as its cheesy already!! Then you only have to wash the pan and jug.

Don't reheat leftovers in the dish - welds it on...

I do the cheese sauce in the microwave in a jug - much quicker & no grotty pan to scrub after

meat mixture in the slow cooker. then i just have to put it together in the evening. dollop some marg, flour in milk in a pan and mix a bit as it heats.

I think Jamie has a recipe with no cheese sauce but maybe mascarpone just dollaped on?

for the cheese sauce I just use mascapone, melt it down in a small pan with a bit of salt and pepper. YUM.

I only do one layer of cheese sauce on the top as well, saves on having time and gives the same tasty result at the end.

Pre make the mince bit (even easier if you have some in the freezer - the only time I do Lasagne as it's less faff if only making the white sauce). Plop half the meat in the dish, layer lasagne sheets, rest of sauce, lasagne sheets.
In microwave mix 1tbsp olive olive with enough flour to make it into play dough then add enough milk (or skimmed milk pwder and water) to make it into a cream consistancy. Give it a 2min blast in microwave. Beat the bejayzuz out of it and add more milk, blitz, milk, blitz until the right thickness. Add a good dollop of mustard. Pour on the top of your constructed lasagne. Cover with cheese.