Classic baked lasagna bolognese

This was my first lasagna after cooking for several years, shockingly late. If someone tells you “in Italy we have less layers,” reply with “ok”. You will need a great ragù for this. Soak no-cook sheets for 15-20 minutes, even if it doesn’t say so on the packet instructions. Spread yo meat thiiiiinly.

I was thinking it was too dry, probably because I am not used to a dry ragù (and restaurants do not really bother with cooking it long enough)?

I did beat a nice Italian restaurant with mine, so go for it! If saucier lasagnas are your thing, skip.

Notes to the recipe
17x23 cm baking dish: 
app. 700g of ragù for 6 layers (14 sheets), 
app. 550g for 4 layers
Link to the recipe and some more reading for the most interested
Serious Eats, Daniel Gritzer