Another factor - having seen a telly programme last night that was trying out using kelp in place of pasta for lasagne sheets (verdict: tasty but chewy) - what are people's preferences on the sauce thickness.

The lasagne presented was sloppy - a fairly liquid bechamel and fairly liquid ragu combining as a leaky pink mess. IMO, it should be able to stand on its "own two feet" as it were. What say the jury?