I have been trying to master lasagne for years. It either comes out too dry or the cheese sauce curdles but I think I have finally mastered it.
When David makes it he doesn’t mix the cheese into the sauce, so I did that and it seems to work. So instead of adding the cheese to the milk you add it to the layers and then it melts into the milk while baking.
I also used a homemade stock so it was jam packed with veggies and is a little bit thicker than if you use a stock cube. I used a bit more than the 500ml in the recipe but I cooked the mince for ages, adding more stock as it had reduced.
Everyone, except Jack, really enjoyed it! So I finally think I have perfected lasagne!