Can you help me improve my lasagna

[Autviaminveniamautfaciam]

I've been making this lasagna, with a few tweets, for over 25 years. Everyone likes it, but I think it can be improved. It is a staple in my house as I have hungry boys and when I make it, I do it in a massive dish and am able to freeze it.

My current recipe:

Diced onion
2 x diced garlic cloves
1kg of mince
button mushrooms, sliced
250ml of chicken stock
2-3 tins of chopped tomatoes
1 small pot of tomato puree
Seasoning, basil, oregano and marjoram
(all sautéed then left for 40 mins to simmer)

Topping

2 tbsps of butter and plain flour
1.5 litres of milk, boiled then added to above paste
salt
add beaten egg

sauce, then dried lasagna, sauce then dried lasagna, then pour over sauce, grate parmesan on top, let cook in oven for 45 mins with no tin foil.

So, my Lasagna gets a welcoming but I want to change it up by making it really really lovely. I once went round to an acquaintances house and her DH was Italian and she made a Lasagna with his Granny's recipe and it was beautiful. Unfortunately she wouldn't give me any tips or share the beloved recipe, which I don't blame her.

My own feedback is - I think there is too much meat. I think the tomatoes are too processed. The Italian lasagna I had was made with less meat and fresh tomatoes.

I don't want to start adding carrot or other things but want to make a very traditional lasagna. I think it is OK, but an Italian would probably turn their noses up at it.

Tips please for a traditional lasagna, but one that would put a smile on a nonna.

Another vote for milk in Bolognese sauce and some Worcestershire sauce!

Ragu is 50/50 beef and pork, havent tried roasting but I can imagine this is good so will try. Other ingredients onion, garlic, passata and tin chopped tomatoes, tomato sauce (for sugar, could use relish as others have said but essentially it's sugar), worcestershire sauce, red wine, tomato puree and seasoning. Sometimes also add spinach. The ragu needs to be reduced and thick. Bechemal sauce and parmesan.

Construction is layer of ragu, bechemal, parmesan then lasagne sheet - repeat as required. Top the final lasagne sheet with bechemal and parmesan. Mozzarella on top also works well if cooked long enough to be crispy.

Much better cooked, cooled and then reheated.

If using dried sheets of pasta, after making up the lasagne, leave to stand for about 15 mins before putting in oven. The pasta sheets soften and cook beautifully.

PS I also use Deila's method for all my white sauces. Saves a lot of faffing!

Fennel seeds, not at all traditional but amazing.

Chicken livers. See Delia Smith's recipe. Epic.

Yes to passetta sauce
Use the green pasta sheets from Waitrose - they’re really nice
Yes to more layers and more cheese

My sister adds pepperoni - it taste lovely