Do you have a superlative recipe for meat lasagna?

I’ll give you mine, people say they love it! Hopefully, they are telling the truth!

I don’t use measurements.

Mince (as much as you want I suppose)
onion cut finely
Fresh rosemary or dried
Box of Passata or chopped tomatoes
tomato puree
Oregano
Tarragon
Olive oil to fry mince
Cream (lactose-free or lactose filled whichever)
Pre-bought sheets of pasta

White sauce ( you can look up an easy recipe for white sauce) It’s just butter and milk mixed from a roux).

Red wine (optional)

Fry the mince until nice and brown, throw in the finely cut onion and cook well with the rosemary, oregano, and tarragon. The key I feel is loads of rosemary it gives it a kick. Pour in the wine if required. Then add the passata and simmer until thickening, add the puree.
When the mince is cooked through add your pre-cooked sheets of pasta, lining the baking tray with one layer of mince, one layer of white sauce and then cream, then pasta and repeat.

Sprinkle parmesan on top and bake for about 20 minutes.

Serve with a crispy green salad and or/ garlick bread.

(some add diced carrots it’s up to you). I’m curious to know if it were anything like your original recipe?

Recipe on the Ronzoni box works great for me.

Has your husband clarified what it is he doesn’t like about the version you’ve been making?

Can he tell you about a version he does like – and explain what he likes? get their recipe.

I don’t think I’d try again til I knew precisely what he didn’t like about the one I was making. I’d probably also ask him to help make the next batch. I’m old. I’m allowed to be assertive about stuff like this.

My lasagna has extra layers of noodles.

Sauce on bottom
Layer of noodles
Ricotta mixture ( with beaten egg and herbs); a little sauce
Noodles
Meat (I use half hot sausage and hamburg drained); a little sauce
Noodles
Rest of ricotta mixture; a little sauce
Noodles
Rest of meat; a little sauce
Noodles
Cover heavy in sauce
Quarter inch thick slices of mozzarella to cover sauce
Finally Parmesan cheese
Each layer of noodles gets a little Extra Virgin Olive Oil drizzled on it.

Suggestion: make cheese stuffed shells, and add meat sauce to his. I use basically the same ingredients for lasagna as stuffed shells, just put together differently.

I use Polly whole milk ricotta, and Kraft part slim shredded mozzarella, mix together. Add a dash of garlic salt, one and one egg. I’d have to go to the supermarket to get the proper measurements.

Cook the lasagna noodles, rinse in cool water.

I brown ground round beef, a little salt, use your favorite sauce, but honestly inexpensive traditional Ragu brand is just fine in lasagne in my opinion.

Layer everything, cover, and bake.

For shells, get jumbo shells, cook, rinse. Thin layer of sauce in baking dish. Then spoon cheese combo into the shells and line them up in the pan, cover with sauce. Cover pan and bake. You can have meatsauce on the side.

I no longer make meat lasagna because I find it too heavy. I make veggie lasagna with either eggplant or spinach (both delicious), but if I did, I would try this recipe, which is a lot of work, but worth it.