Please help me re-create this amazing lasagne

[imsorryiasked]

that I had on holiday (in Ibiza!), I can't stop dreaming about it.
It was served in a shallow round dish and had a layer of the tastiest and quite sweet base layer of meat, tomatoes and peppers, then some pasta sheets, then a thin layer of white sauce with cheese on top. The whole thing was really sloppy.
Its the base tomatoey bit that I'm trying to get right, it was sooo good.
I make lasagne, but its a multi-layered one and nothing like this one.

Have you tried roasting the tomatoes, peppers and onions with olive oil and garlic? That makes them taste sweeter and richer than if they're in a pan. If you use vine tomatoes and passata when you mix it with the browned mince to make it saucy?

Thanks Frizzy, I'll give that a go.

Dh made a Mexican lasagna today, layered up with tortillas, it was gorgeous.

put sugar in it

Use more tomatoes than you would do normally (you will probably find out it was a jar of Dolmio Bolognese sauce )

Try making your lasagne as you normally would. Meat and tomatoes sauce, pasta, white sauce. Not too many layers and bake.

Seperately make a tasty tomato sauce by sauteeing onion and garlic in olive oil, add tomatoes, salt, pepper and sugar. Cook until thickened then blend until smooth (should be velvety smooth, so sieve if neccessary)
When ready to serve put some of this sauce in the bottom of a shallow oven-proof dish. Place a serving of lasagne you have already cooked, sprinkle with grated cheese and put into oven until heated through

Make your meat sauce with a glug of balsamic vinegar...works a treat for the sweetness

Just to report back - oven roasting the peppers first made all the difference. thank you!