Real Lasagne... anyone have a good recipe to share

Hi there can anyone give me a good recipe for the deep dish real style of lasagne, the packet maggi type mix ones are not tasty enough!
I used to have a great recipe but with moving i have lost the recipe. . thanks!

It's too long to type out, so here's a link to a detailed recipe.

http://elise.com/recipes/archives/002709lasagna_bolognese. ph
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Note that although this recipe tells you to precook the lasagne sheets, this is not necessary with the fresh sheets we buy here (or make ourselves).

Lasagne( still the best all-rounder ) serves 6-8

2 teaspoons olive oil,
1 large onion chopped,
2 carrots finely chopped,
2 celery sticks finely chopped,
2 zucchini finely chopped,
2 cloves garlic crushed,
500 grams lean beef mince,
2 x 400 grams cans of crushed tomatoes,
½ cup beef stock,
2 tablespoons tomato paste,
2 teaspoons dried oregano, and
375 grams instant or fresh lasagne sheets.

CHEESE SAUCE:
1/3 cup cornflour,
3 cups milk and
100 grams cheese grated.

Heat the olive oil in a large non-stick frypan, add onion and cook for 5 minutes until soft. Add the carrot, celery and zucchini and cook stirring instantly for 5 minutes until the veges are soft (one may need to add a little beef stock liquid if too dry). Add the garlic and cook for another minute.
Add the mince plus a little salt and pepper for personal taste, cook over very high heat stirring until well browned. Break up any lumps of meat with wooden spoon. Add the crushed tomato, beef stock, tomato paste and oregano to the pan and stir to thoroughly combine. Bring the mixture to the boil, then reduce the heat and simmer gently partially covered for 20 minutes stirring occasionally to prevent the mixture from sticking to the pan. Preheat the oven to moderate 180c, spread a little of meat sauce into a base of a 23cm X 30cm ovenproof dish. Arrange a layer of lasagne sheets, a layer of meat sauce, then a final layer of lasagne sheets.

To make the cheese sauce, blend a little of milk with the cornflour to form a smooth paste in a small pan. Gradually blend in the remaining milk and stir constantly over low heat until the mixture boils and thickens. Remove from the heat and stir in the grated cheese until melted. Spread evenly over the top of the lasagne and bake for an hour.

Check the lasagne after 25 minutes. If the top is browning too quickly cover loosely with non stick baking paper or foil. Take care when removing the baking paper or foil that the topping does not come away with the paper or foil. Leave the lasagne to stand for 15 minutes before cutting into portions for serving.

STORAGE TIME: Can be frozen for up to 2 – 3 months. When required, thaw overnight in the refrigerator then reheat covered with foil for about 30 minutes in a moderate oven.

Chicken and Vegetable Lasagne

500 grams Chicken breast fillets,
cooking oil spray,
2 cloves garlic crushed,
1 onion chopped,
2 zucchini chopped,
2 celery sticks chopped,
2 carrots chopped,
300 grams pumpkin diced,
2 X 400 gram cans of chopped tomatoes,
2 sprigs fresh thyme,
2 bay leaves,
½ cup white wine,
2 tablespoons tomato paste,
2 tablespoons chopped fresh basil,
500 grams Spinach,
500 grams reduced-fat cottage cheese,
450 grams ricotta,
¼ cup liquid skim milk,
½ teaspoon ground nutmeg,
1/3 cup grated parmesan,
3oo grams instant or fresh lasagne sheets.

Preheat the oven to moderate 180c.

Trim any fat from the chicken breast then finely minced in a food processor.
Heat a large deep non-stick fry pan spray lightly with oil and cook the chicken mince in batches until browned.
Remove.

Add the garlic and onion to the pan and cook until softened.
Return the chicken to the pan and add the zucchini, celery, carrot, pumpkin, tomato, thyme, bay leaves, wine and tomato paste.
Simmer covered for 20 minutes.
Remove the bay leaves and thyme and stir in the fresh basil.

Shred the spinach and set aside.
Mix the cottage cheese, ricotta, milk, nutmeg, and half of parmesan.
Spoon a little of the tomato mixture over the base of a casserole dish and top with a single layer of pasta.
Top with half of the remaining tomato mixture then the spinach and spoon over half of the cottage cheese mixture.
Continue with another layer of pasta, the remaining tomato mixture and another layer of pasta.
Spread the remaining cottage cheese mixture on top and sprinkle with remaining parmesan.

Bake for 40 – 50 minutes or until golden brown.
The top may puff up slightly but will settle on standing.
Serve.

Red Lentil and Ricotta Lasagne

½ cup Red Lentils,
2 teaspoons olive oil,
2 – 3 cloves garlic crushed,
1 large onion chopped,
1 red capsicum chopped,
2 zucchini sliced,
1 celery stick sliced,
2 X 425 grams chopped tomatoes,
2 tablespoons tomato paste,
1 teaspoon dried oregano,
350 grams ricotta,
12 dried or fresh lasagne sheets,
60 grams reduced-fat cheddar grated.

WHITE SAUCE:
1/3 cup cornflour,
3 cups liquid skim milk,
¼ onion,
½ teaspoon ground nutmeg.

Soak the lentils in boiling water to cover for at least 30 minutes then drain.
Meanwhile heat the oil in a large pan add the garlic and onion and cook for 2 minutes.
Add the capsicum, zucchini and celery and cook for 2 – 3 minutes.
Add the lentils, tomato, tomato paste, oregano and 1 ½ cups of water.
Bring slowly to boil reduce the heat and simmer for 30 minutes or until the lentils are tender, stir occasionally.

To make the white sauce;
Blend the cornflour with 2 tablespoons of milk in a pan until smooth.
Pour the remaining milk into the pan, add the onion and stir over low heat until the mixture boils and thickens.
Add the nutmeg and season with pepper then cook over low heat for 5 minutes.
Remove the onion.
Beat the ricotta with about ½ cup of the white sauce.

Preheat the oven to a moderate 180c.
Spread 1/3 of the lentil mixture over the base of a 3 litre capacity ovenproof dish.
Cover with a layer of lasagne sheets, spread another 1/3 of lentil mixture over the pasta then spread the ricotta evenly over the top.
Follow with another layer of lasagne, then the remaining lentil.
Pour the white sauce evenly over the top and sprinkle with grated cheese.
Bake for 1 hour covering loosely with foil if the top starts to brown too much.
Leave to stand for 5 minutes before cutting and serve.