Hi guys!

I used to work in an italian restaurant and what we used to do was cook the lasagna first and let cool.

When we were preparing the dish like in your pictures with the sauce around the outside we would put the square cut piece of lasagna in the middle then pour a base of bolognese sauce around the lasagna, then put a layer of bechamel over this sauce then sprinkle over quite a lot of parmesan....then bang it in the oven/grill for 10min

Try this out!!

Also we never used tins of tomatos, just tomato puree....and we would always cook the meat and soffritto in a combination of half milk and half water for about 2-3 hours...adding the tomato puree at the end and cooking for a further hour.

Have a go!

Simon