How do you like your lasagna?

As a kid, I remember having tasted the best lasagna... I discovered it at the Hotel Intercontinental Manila's Jeepney Coffee Shop. They did one hell of a lasagna---with chunks of meat (the way I do mine) and they did them "sloppy". That's how I like my lasagna. Having them dry is like a river gone dry... not that I have attempted to taste it. Think of it this way. Would you rather have your lasagna looking like an active volcano or cracked dry land? Obviously you know I prefer the former. Last night, I made some lasagna for dinner. Everything (except the noodles and cheese) is home made. I use fresh tomatoes which I leave in the pot to cook for a very long time. The meat I use is beef tenderloin which I soak in beer for several hours. There are many things I like to put in my tomato sauce such as oregano and red wine along with some secret ingredients;) This makes my meatsauce one of the best (or so my family and friends think):) I don't like using cream in my white sauce. I do it the traditional way with butter, flour, milk, white pepper, and another secret ingredient. It takes longer than usual but it is definitely worth the time. I used 4 different kinds of cheese for this lasagna: mozarella, emmenthal, gouda, and parmesan:) Pop that in the oven, and I promise you as soon as it's ready, you'll have the best smelling kitchen ever:)