I worked in an Italian Restaurant for a few years , trained with Northern Italians .
They actually boiled a whole piece of beef ( usually topside) in oil , added in garlic , onions ,black pepper ,fresh homemade tomato sauce , herbs etc
After it was cooked , they'd skim the oil and save it .Remove the beef and mince it .
Of course they'd make fresh pasta ....
They would then layer the lasgane , first some tomato sauce , minced beef , cheese , then pasta sheets , and do that for 4 layers. On the top , they's whisk eggs and cheese and tip on top ,half way through the baking process.
For me personally , this lasagne was too dry - but obviously a more traditional Italian lasgne.
I make mine totally different , I also use a bechamel sauce , ( well cheese sauce really ) and I add a layer of bechamel to each layer . Its all to do with the consistency of the sauces too.