Please be patient. As I have time, I'm going to share with you a recipe I've worked on for nearly 20 years. My kids call it "Dad's Lasagne" and while I used to get away with making a single tray for dinner, now that my family is growing and spreading out I usually have to make 3 or 4 at a time. Some to eat on the spot and some to take home.  It dawned on me the other day, when my son's girlfriend wanted to make it for her family, that I should record what I do.

It is never the same twice but always delicious.  I was originally inspired by finding this method as a secondary recipe to a recipe for home-made tomato sauce.  I originally made it from scratch but then realised that all the extra work wasn't really necessary, even though well worth it if you could spare the time.  It isn't really lasagne as it doesn't use lasagne pasta sheets but it could easily use that if you wish. I have done.  It is a pasta bake and I use any form of short pasta.  Shells, spirals, macaroni etc. The thing is that this recipe is so open to personalised variation that you'll never look back.

I have to go and finish this one and I'll start writing it up with photos soon.  This comes in at about 2.5 kg and is enough to feed 8 - 10 normal people or about 4 if they're like my 18 year old son and 26 year old son-in-law.

Looks good Livo and well proven family favourite recipes are worth their weight in gold so please do share. I have a pretty mean lasagne meat sauce recipe of my own, which I make in batches and use in various different meals.  Will be interesting to compare and see how you make it down under.

Interesting to see you feel you make it differently every time. To me one of the fundamentals of the approach I take to home cooking is keeping notes and updating / adjusting the quantities, times, etc until I have a nailed down version which I can then repeat without variation each time I cook. I just don't like to risk random variations as ingredients are expensive and I prefer to avoid the disappointment which comes when you realise the meal you got spot on last time you cooked it has this time come out too salty, dry or whatever.

Hence I always take a few iterations to zero in on my idea of the "right" recipe for each dish I cook, then use my previous notes to make sure I'm cooking it "right" each time I do it.

Sverige, it is pretty standard quantities which I know by heart, but I use whatever tomato based pasta sauces and tinned tomatoes and passata combination I have on hand to make up the volume.  I just adjust my seasonings and the amount of concentrated tomato paste to suite what I have in the cupboard.  Sometimes it will be all tinned plain tomato with extra herbs added. Sometimes Napolitano or Bolognaise sauce from the jar and I use less seasoning, etc. Tasting the meat / tomato sauce before assembly is important.  Sometimes the types of cheese will vary as well.

So it is never really exactly the same twice but it is cooked in the same way and variation is minimal.

I have also on occasion included smoked pancetta or streaky bacon in with the onion in the initial fry stage.

Retracted extension by kinship offered Phil.

Dads Pasta Bake, looks tasty, keeping the family happy Livo.

Doing a Ragu with a good red wine and fresh herbs is an art in itself.
Bechamel, needs salt, black pepper and nutmeg.
Fresh Pasta sheets are an extra step but worth it.

Obviously moving on from your 101 recipe, but your photo is a good prompt
as I haven