The only lasagna I really like is my own.
1) olive oil in the bottom of a heavy deep roasting dish- not a glass baking dish
2) good quality dried (flat) lasagna noodles boiled till just a bit soft in heavily salted water with a bit of olive oil, drained and laid flat (the olive oil in the cooking water will prevent sticking)
3) mixture of good whole milk ricotta, freshly grated granna (no need to use Reggianno in this- just make sure it is good quality granna and grate it fresh) and freshly grated whole milk Mozzarella (I like Polly-O or Trader Joe's but it MUST be whole milk and not the packaged pre-shredded stuff) mixed with egg, parsley, fresh ground pepper, a pinch of cayenne, and some nutmeg
4) Bolognese sauce
5) Mornay sauce made with freshly grated granna
6) lots of freshly grated granna (and you can use the good stuff here) for topping

Layer as you like-but the pasta goes down first in the prepped roasting pan and a good layer of the Mornay sauce is the top layer.

Cover pan with parchment and foil

It goes IMMEDIATELY into a preheated oven- no letting it sit about

When almost done uncover, sprinkle with granna and raise the heat to get a nice top crust . let rest a bit (but only a bit- 20 minutes max) out of the oven. And serve.

Yes- it is a LOT of work and it is expensive. But I only make it once or twice a year. It is a celebratory dish rather than a cheap easy meal.