My lasagnas are not Quite Right. The cheese/white sauce is fine - lovely in fact. But the ragu is not. It is too runny and lumpy, so the lasagna ends up a bit shapeless. Can anyone set me right?
I make it like this:-
- Brown mince, set aside, pour off excess liquid
- Fry roughly chopped (sometimes diced but doesn't seem to make a big difference) onions, garlic and diced carrots
- Put mince back in, stir all together, add two cans of tomatoes.
Cook, covered, at a low heat for 3 - 4 hours. Then layer into the lasagna (with the cheese sauce) and cook that. Comes out just a bit too sloppy. Should i just uncover the pan when cooking the ragu and reduce the ragu down? Or am I missing something more fundamental?
Constructive criticism welcomed!