Making a lasagne from scratch

What I do every 5-6 weeks or so, is make a vat of bolognese sauce on a Saturday or Sunday morning, think a 10 litre soup pan, and let it simmer for the rest of the day. I then make 2-3 lasagnas for the freezer and that night's dinner, and portion the rest of the sauce into 4 person containers, that also go in the freezer. The latter I can use for spaghetti bolognese. This gives me 5-6 meals for the upcoming weeks.

I make the mince earlier and let it stew, which makes it better. Quick white sauce. Then make. But yes it's a faff. Like others I always make at least 2.

It takes me a little while but only because I make two and put one in the freezer. Also whatever quantity of white sauce is recommended, it's rubbish, double it.

I always make two lasagnes (meat one and a veggie one) and yes it’s an investment of time but I get two days worth of meals from it. It doesn’t take me an hour to do the bechamel though! I used the food processor to grate the cheese and it probably takes me about 1.5 hours start to finish plus cooking time.

From scratch as I fry the mince them add sauces from jars and lasagne sheets out of a packet. Life’s to short to be cooking flour though to whip a white sauce

For me, the first time making something is almost always more time-consuming and labour-intensive than making it the tenth or twentieth time. Once I have it down to a science, I find it's usually easier and seems to go faster.

Each to their own and all that, but a 30minute lasagne sounds horrible. The ragu needs at least three hours on a low simmer. You don’t have to stand there the whole time, I put mine in the oven on low for about 4hrs and get on with something else. Make a big batch and freeze in portions.

I make lasagne regularly takes about an hour, I make up my own tomato sauce to add with the mince, I make it all from scratch. Tastes much better than dolmio type sauce!

I always make the ragu the day before (it tastes better) and always treble the portions because it is more time efficient to make multiple batches.

Don’t be disheartened, the more you practice the quicker you will get.

I make 2 or 3 at a time one to eat and the others for the freezer. It's a faff otherwise!

I make from scratch but I make a cheese sauce. Insead of bechamel Just basic white sauce then I melt grated cheese in. With an electric chopper it only takes seconds to grate cheese

And all these loons saying you can make bolognese in 20 mins - what a crock, needs to simmer for like 2 hours minimum.

Your husband is rude - he can make the dinner tomorrow and wash the dishes if he thinks it’s so easy.

Nah, lasagna is a total faff. Much better return for investment with standard pasta bakes. I have, however, heard that lasagna sheets are nice cut up and added to soup.

“ Charlie Bigham” - sorry OP, it’s just I keep seeing it spelt “ Bingham”

Adding a second post because I only read the OP thinking it was only a 1 page thread and now I feel like my post felt a bit harsh and judgy 😂
Doing it with small children on a weeknight with no help, and for the first time ever is honestly the most batshit thing to do ever 😂 you poor thing!!!
I'm glad it tasted amazing and it hasn't put you off making it again!
Also totally using some of these tips.
Especially the chopping veg in the food processor and hiding it in the ragu!

I used to love making a lasagne from scratch, including the pasta.

I don't have the time now I have children.

top tip for lasagne… creme fraiche with grated cheese in it makes a terrific béchamel sauce! There you are, saved you an hour!

I sometimes cheat and instead of making a bechamel I whizz up cottage cheese and Parmesan in the blender with some milk or yoghurt to slacken it. Easy! Even easier, you could just spoon cottage cheese on top of each layer with a sprinkle of your chosen grated cheese. I also batch cook bolognese every few weeks, so I’m rarely making every element of a lasagne from scratch. Agree that it’s hard labour to do it all in a one-er from scratch; but I do think it’s worth it to slow cook the ragu and take your time with it all!

If it makes you feel any better Thomas Keller has a recipe for French Onion Soup (in Bouchon) that takes 8hrs just to caramelise the onions... Only for those very serious about food.

How did it take you 2.5 hours to make it? Jesus.
It's just a Bolognese. Takes 20 mins, and you can make the bechamel while that's on. Then layer it up and it goes in the oven! If the sauce took an hour to thicken, you must have not heated it enough maybe?
I think if it's the first time you've made it from scratch, it's taken you loads longer than it should have done. Once you know how to do it / get used to making a recipe you can do it much quicker.
I'd never spend more than an hour, if that!
I'm making one tomorrow - I'd only do it on a weekend but definitely worth it for me!

That being said, shop bought can also be very nice and taste almost home made so I also don't see the harm in time saving either!

Have read nothing but first post, but you’ve inspired me to add a Charlie Bingham one to my delivery tomorrow, they really are brilliant.

Thanks so much il try this

Thank you I hadn’t tried doing it this way maybe il try it.

I slow cook the bolognese so yes it does take a while. Plus chopping the carrots, onions and celery to go in. Bechemal sauce shouldn't take an hour? I do it only on my days off as it is a time consuming meal to make from scratch. If you make a large one you can freeze portions though so I think worth it. I'm biased but I've never had a nicer lasagne than my own. Either in a restaurant/pub or the expensive ready meals. Homemade is always best if you have the time.