I don't use a recipe cause I have made it that may times that I don't have to. I do cheat and used a bottle of Leggos Bolognese sauce, because it tastes just as good as homemade sauce to me and it is heaps quicker.
But I do make my own bechamel sauce though. I like more white sauce than meat sauce. I don't mix cheese into the sauce, just layer it on top of the white sauce.
You don't need to soak the lasagne sheets, they cook just fine without. Or as some one above said, you can make your own pasta sheets - good because you can cut them to the exact size of your pan.
My recipe is pretty much the same as this one http://www.taste.com.au/recipes/13218/classic+beef+lasagne
- for my bolognese I use about 800g mince and a bottle of Leggos Bolognese sauce.
I also make a chicken and leek lasagne:
Slice and cook 2 leeks in butter till translucent and tender, whilst doing this, make bechamel sauce the same as meat lasagne recipe above.
Once the bechamel is done, add leeks and about 1/2 cooked bbq chicken and stir together,
Layer sauce on bottom of greased pan, then cheese, then lasagne sheets, then sauce, then cheese, then sheets etc - I usually have 2 layers of sheets, finish with a layer of sauce
Cook covered with foil for about 35-45 min at about 160-180 C (enough for pasta to be tender and cooked) - take foil off and top with cheese, bake for another 10 or so minutes, or until cheese is melted and bubbly
It is one of my favourite dishes - I often make a mega batch (2 trays) so that we can have enough for one meal plus lunch the next day and then enough for 2 meals in the freezer - I just cut it into portion sizes and then wrap in foil and then cling wrap and then freeze as single portions. You can just reheat it in the microwave - just make sure you take to foil off first!