This quantity will yield 80-90 portions.
Some people assemble the lasagna and keep it in the fridge until finishing it in the oven. However, it will take considerably longer to cook since the uncooked lasagna will be stone cold in the centre. It is recommended therefore to make it from scratch and cook it soon after assembly.
Keep the lasagna sheets from overlapping each other. Otherwise, they won’t cook properly.
The (optional) step of blitzing the sauce with the vegetables before adding the cooked beef with the bell pepper and courgette not only gives the sauce a rich flavour and consistency but it also makes the vegetables less of a problem for children. The courgette and bell pepper will be cooked in the oven and retain their crunchiness.
The sauce needs to be a bit thinner than a standard bolognese sauce since some of the extra liquid will be absorbed by the pasta sheets when they cook.
Variations:
Add some red wine or green pesto (beware of nut allergies) to the sauce.
Infuse the béchamel sauce with a couple of bay leaves.
Cook off with the minced beef some lardons if desired.
Add some spinach to the sauce.