This is an easy recipe, so don’t be deterred by the cooking time as it’s mostly in the simmering of the meat sauce, or ragu. The three-meat ragu gives you a rich, intense flavour, even more so if made a day ahead. This sauce is wonderfully versatile and can also be served with spaghetti or as a cannelloni filling. Or you could replace it with a vegetarian option, such as caponata (eggplant and celery) or peperonata (capsicum and onion), or go with a mix of steamed mussels, squid and prawns. As long as the baking technique is followed, the filling possibilities are nearly endless. The best lasagne is made with fresh sheets of pasta, so if you have time, make your own. If not, fresh lasagne is available in most supermarkets.