I love it. The one thing I don't like about it though is how in the UK they insist on dousing it with juices so that it collapses fairly easily. I prefer my lasagne (and yeah, I'm with Shauna on this one) to be able to be cut into a nice clean block, similar to the one seen in Chris' image. If it's so packed with juices that it just slides around then it's not done to perfection as far as I'm concerned. Some juice, sure, but not to the point that it's served in a bowl with a sort of soup at the bottom...

But the absolute worst thing I've seen done on lasagne is when they put that stupid mild cheese sauce that doesn't taste or look anything like cheese (and probably isn't cheese) on top of it. URGH. I hate that so much. Mature cheese, grated and melted, thanks.

Having said all that... there's very rarely a lasagne that I won't at the very least tolerate (if not enjoy) regardless of the above things. But if you want amazing lasagne, you have to do it right.