My first lasagna (semi-bolognese style)

We've all had lasagna many times, if you are lucky (as I have been), never a bad one. And the other day I got an urge to make it myself. After several consultations, and a top-notch ragu (sauce) recipe from a friend, and reviewing my go-to youtube channels, I was ready. Almost.
This sauce I call "semi-bolognese", but it was really an adaptation based on what I had in the freezer! Instead of beef and pork, I used beef, pork, lamb and.....panchetta (basically bacon in italy, but better). There was no added salt, except for what was in the tomato sauce (passsata) and the Knorrs "brodo".
Not bragging, not at all, but it was marvelous. Yours will be just as good even if you vary things a bit. Be prepared to invest some time (love) in it, and you will be rewarded several times over.
Here are the reference videos:
Vincenzo's style: • How to Make BEEF LASAG...
Vincenzo reviews Andy: • Vincenzo’s Plate React...
A new chef, masterful: • Italian Chef Reacts to...
Now go plan to make a nice lasagna next weekend!

[@tessitoretesse]

Looks delicious! Compliments! 👍