You have to make two sauces, a bolognese and a white sauce, boil the noodles, have a casserole pan the right size (where I fucked up, tbh), do the layering, then bake it all. IMO, a proper bolognese takes hours of simmering, which is where most of the time is sunk.

(I basically always use Beyond ground “meat” for my bolognese sauces for several years now, the only exception being when I made it at my father in law’s house with the ingredients he already had. It’s good!)