Lasagna, what makes yours stand out from the norm?

[flowerpot1000000]

So got my mince, onion and garlic on. Just thinking it's abit boring whatelse other than toms, seasoning can I add

Ive put sone sliced mushrooms in

I always use garlic powder. Diced onion, seasoning I add
Cajun
Garlic clove diced
Black pepper
Sage
Basil
One teaspoon if a kilo of mince of all purpose seasoning.
And I can't remember what else. But it's got so much flavour it's amazing
I also dice up a red and yellow pepper x

I put a touch of nutmeg in my bechamel sauce. Some people think it’s a travesty. But I think it’s yummy!

But then my husband is from the Caribbean so everything is seasoned, for salmon it's always in sweet chilli sauce, or a sprinkle again of all purpose seasoning and a squeeze of lemon. I couldn't ever go back to eating unseasoned bland food now

Oooo nutmeg that sounds lovely. Ive got peppers they're a going in!!!

I always put onion in my lasagne, red peppers, sliced courgettes and Worcester sauce

I always add a good few crushed gloves of garlic and a pinch of mixed herbs. I fry off a good tablespoon of tomato purée and add a mild fresh red chilli.

Celery in the ragu and dijon mustard milk the white sauce.

I use cream fraiche as I don't like béchamel sauce. I found the idea in a Jamie Oliver book. I use fresh basil too, yummy!

in the white sauce

A good squirt of tomato ketchup.

English Mustard in the béchamel and salt over the top at the end.

And loads of garlic.

Peppers.. in a lasagna?! faints

My rago is fried finely diced onion and mushrooms, mince, tom and garlic puree and tinned chopped toms and a bit of sugar and vinegar and salt and pepper and some water and HAS to be slow cooked for at least 2 hours....

My white sauce is milk simmered with a carrot, onion, peppercorns and 2 bay leaves and left in infuse for at least 2 hours...

extra mature cheese goes into the sauce once it's done then its all slow cooked for about 90 mins...

Its a labour of lurve but by the gods it's sex on a plate.

Some people put sliced, hard boiled eggs in theirs.

On the top layer I put spinach covered in sauce and cheese.

Mine never stays in layers so that makes it unique I guess.

Celery in the ragu and dijon mustard milk the white sauce basically this.

There is also a difference between well seasoned, and getting so used to over seasoning your palate can't cope without a million different spices.

I grate carrots and courgettes into mine so the ratio is half meat half veg, I’ve been known to finely chop leeks, celery too. Best way to get extra veg into the kids.
I also put sliced mozzarella in a few layers and fresh Parmesan on the top.
Fresh herbs if I have otherwise I used dried oregano. Love lasagne

Very finely diced chorizo - someone shared this idea on here ages ago and my lasagna (and spaghetti Bolognese) have never been better

I make it with roasted peppers and courgettes and I add a layer of cream cheese about half way up.
Cheese goodness.

Worcester sauce
Mustard
Tomato purée
Hp brown sauce
Tomato ketchup

Yes if I want to change it up a spicy chorizo lasagne is delicious.

A layer of butter nut squash yum!

Oh yeah and no meat.
Although sometimes I make it for dd who like chicken thighs instead of the courgettes. Weirdo

I often make mine with a chilli con carne filling instead of bollognese and top with slices of chorizo.

Pancetta or cooked bacon.