Talk

Advanced search

How do you layer yours?? boring question.

(16 Posts)
AntdamnTheDM Tue 22-Sep-09 14:03:11

Terribly boring question...

How do you layer your lasagne?
Have ages to put it together, so was wondering what was the best way to layer it. Have made loads before, but am bored and wanted to know how others do it.
Thats about it really.

Told you it was boring

claricebeansmum Tue 22-Sep-09 14:04:09

meat
pasta
bechamel
repeat

Usually the sheets are overlapping.

PlumpRumpSoggyBaps Tue 22-Sep-09 14:18:37

Meat
Sauce (supposed to be bechamel but I add tons a bit of cheese)
pasta

Repeat.

And, obviously loads of cheese on top. Lasagne in this house is a rare, heart-attack-inducing, calorie-laden affair.

grin

AMumInScotland Tue 22-Sep-09 14:20:57

Meat
Pasta
Cheese sauce (not proper bechamel...)
Meat
Pasta
Cheese sauce
Grated cheese

Pasta always in a single layer, and I make sure it's got plenty of sauce all over to stop it drying out.

dairymoo Tue 22-Sep-09 14:21:15

Bolognaise
Bechamel
Pasta, and repeat.
Then more bechamel and grated cheese on top.
My favourite supper!

overmydeadbody Tue 22-Sep-09 14:25:56

meat

pasta

white/cheese sauce

repeat

norktasticninja Tue 22-Sep-09 14:25:57

Thin layer of bechamel
pasta
meat
pasta
bechamel
pasta
meat
pasta
bechamel
grated cheese

I find starting with a thin layer of bechamel and a layer of pasta makes it far easier to serve. I overlap the pasta sheets slightly to stop the two sauces mixing.

mwff Tue 22-Sep-09 14:28:01

meat, pasta, bechamel, pasta (meat and bolognese sauces never together), meat, pasta, bechamel, cheese. and i lie the sheets in alternating directions on each layer.

mwff Tue 22-Sep-09 14:29:45

you must have a very deep dish to manage all those layers ninja - and an enormous suacepan for the bechamel - even when i make twice as much as i think i need i never have enough even for 2 layers.

mwff Tue 22-Sep-09 14:30:52

btw typo - "meat & bechamel sauces never together"

Bucharest Tue 22-Sep-09 14:32:08

Lots and lots of bechamel, mixed in with the meat sauce, so the meat sauce is sort of creamy.
Then layer sauce, pasta, sauce for at least 6 layers.
Top with one layer of just bechamel and then loads of extra cheese.
(dp Italian chef and this is how he does it)

mwff Tue 22-Sep-09 14:33:10

ewwww mixed in? really?

norktasticninja Tue 22-Sep-09 14:34:06

Nah, it's only two meat and two bechamel really, the pasta hardly takes up any space. The bottom layer of bechamel is thin - just enough to cook the pasta nicely and stop it sticking to the bottom of the dish.

I think my dish is pretty standard. Off to look.

norktasticninja Tue 22-Sep-09 14:36:23

'tis about 8 cm deep, maybe a wee bit more. That's about standard, isn't it?

Hulababy Tue 22-Sep-09 14:38:47

I only ever do a roast veggie one so it is very very simple:

roast veggie sauce
pasta
roast veggie sauce
pasta
roast veggie sauce
cheese

mejon Tue 22-Sep-09 15:02:24

Interesting. I made a lovely one at the weekend (even if I do say so myself grin) but I only put the bechamel sauce on the top. So had meat, pasta, meat, pasta, meat, pasta, bechamel. I had pre-softened the pasta in a bit of boiling water first though.

Join the discussion

Join the discussion

Registering is free, easy, and means you can join in the discussion, get discounts, win prizes and lots more.

Register now