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What is the correct order to layer lasagne in?

(140 Posts)
breatheslowly Sat 04-Feb-12 22:49:01

Please don't tell me there isn't a correct way - I need a definitive answer. I do meat, pasta, white sauce x 3 plus some cheese on the top. But I find putting the meat sauce onto the white sauce strangely disturbing (as it is lumpy so doesn't pour on).

OP’s posts: |
ShineYourButtonsWithBrasso Sat 04-Feb-12 22:51:40

Meat, lasagne sheets, mince, lasagne sheets, white sauce, grated cheese and bung in the oven.

ILoveOnionRings Sat 04-Feb-12 22:52:31

I do it the same as breatheslowly

thrifty Sat 04-Feb-12 22:52:44

Meat pasta sauce pasta meat pasta sauce cheese

MinnieBar Sat 04-Feb-12 22:54:16

Yep - mince, lasagne, repeat for as long as you have enough mince and room, cheese sauce and then finally Parmesan on top.

DontCallMeBaby Sat 04-Feb-12 22:56:07

In theory - meat, white sauce, pasta, same again twice, white sauce and a little parmesan.

In practice - meat, pasta, meat, white sauce, pasta, same again, white sauce and parmesan (because I never do quite enough white sauce and only realise when I start layering).

Definitive answer? Can't imagine there is such a thing. This is Italian (ish) food we're talking about, wars have been fought over less.

(at least I now know one dinner I'm cooking this week, mm, lasagne, yum)

ILoveOnionRings Sat 04-Feb-12 22:56:08

Oh maybe that is why mine is sometimes sloppy confused

ohbugrit Sat 04-Feb-12 22:56:23

You're doing it right breathe, but I feel your pain with the meat onto sauce dilemma, it's just not right somehow. Any time I've tried adding pasta to separate the sauce and meat it ends up yuck.

<twitch >

ShineYourButtonsWithBrasso Sat 04-Feb-12 22:57:07

I meant meat, lasagne sheets and then meat not plain mince.

I need more than one layer of meat and lasagne sheet but agree that sauce and meat shouldn't mix.

How long do you cook yours in the oven for thrifty?

Grumpla Sat 04-Feb-12 22:57:43

Pasta, meat, small dollop sauce, pasta, meat, pasta, rest of sauce, grated cheese.

Hassled Sat 04-Feb-12 22:57:46

sauce at the bottom so nothing sticks to the dish. But only a smear.

So 2 x meat, 3 x pasta, 3 x sauce.

rubyrubyruby Sat 04-Feb-12 22:58:18

Message withdrawn at poster's request.

sausagerolemodel Sat 04-Feb-12 22:59:37

brain explodes

startail Sat 04-Feb-12 23:00:56

Life is to short to make lasagne. Spag bol is much easier!

D0oinMeCleanin Sat 04-Feb-12 23:03:19

Mince, pasta, bechemal, mince, pasta, bechemal, mince, pasta, bechemal, parmesan cheese.

Cover with tin foil for the first 2/3rds of cooking time, remove tinfoil to brown cheese.


justonemorethread Sat 04-Feb-12 23:04:31

Good job you came along ruby! I thought I was the only one to start with pasta.

Meat cooked in tomato sauce
drizzle of white sauce
Meat in tomato sauce
white sauce
meat and sauce
white sauce

putting the meat first and then pouring white sauce on it is the key, I think!
(not very good cook but people like my lasagne)

Eve Sat 04-Feb-12 23:04:41

Southern Italians put in a layer of sliced boiled egg.

rubyrubyruby Sat 04-Feb-12 23:08:22

Message withdrawn at poster's request.

fluffylegs Sat 04-Feb-12 23:09:54

I never have enough white sauce.

With 500 g mince I reckon you need a pint and a half of sauce but I always make about a pint. I usually forget how much flour to use for the white sauce / bechamel too - I interchange between flour and corn flour.

I always forget what order it should be done ( even if I'm reading the packet)

I usually forget the basil too.

IMO Italian lasagne stands up on its own and the bechamel is much thicker. Uk lasagne is sloppier.

justonemorethread Sat 04-Feb-12 23:11:11

Yes you are a social pariah now ruby

BTW I looked up a few Italian lasagne demos they all put a bit of sauce at the bottom of pan (but just a bit, as hassled said) first.

How can you eat lasagne without bechamel??? That's the best bit!

breatheslowly Sat 04-Feb-12 23:13:55

Sliced boiled egg? That's just wrong. I'm not sure I want to tell the Italians that though.

OP’s posts: |
SleepyFergus Sat 04-Feb-12 23:14:00

I do
meat, pasta, white sauce, cheese,
meat, pasta, white sauce, cheese

And so on til I run out of meat. Always finish with cheese. That's how my mum does it and I just copied her!

Oh and I add nutmeg to my white sauce - yum!

bananarama05 Sat 04-Feb-12 23:17:39

I use cottage cheese mixed with an egg instead of bechamel.

As does my mum, who was instructed to do so by "a real Italian lady she worked with" when learning to cook....allegedly anyway, but then it was the 70's so who knows!

<returns to lurking before being asked to leave!>

justonemorethread Sat 04-Feb-12 23:18:01

I think I'm going to have strange lasagne/bechamel/snow dreams tonight.


It's already forming a nightmarish drumming rhythm in my head...

BaronessBomburst Sat 04-Feb-12 23:18:19

Dab of tomato/mince to prevent pasta sticking (bit like Hassled --and proper Italians--), then pasta, mince, pasta, mince, pasta, bechamel sauce, cheese.

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