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

I never manage to cook my lasagne sheets properly and there are rock hard in places. I don't think it is what you were asking for though :)

If you let your béchamel cool slightly and stir in an egg yolk before using you get the lovely brown bubbly baked top and a lovely rich well set sauce.

I put cinnamon and cheese in my bechamel sauce. Better than nutmeg.

splash of red wine...or two

Sagent, that's what I don't like about moussaka, the custardy texture of the sauce. I don't put the egg in even with moussaka for that reason. I do put cinnamon in the moussaka meat though!

I never manage to cook my lasagne sheets properly and there are rock hard in places. I don't think it is what you were asking for though

Par-boil them in a pan before building the lasagne. Only need 10 minutes but you do need to stir regularly to stop them sticking together.

Gravy granules in with the ragu.

My lasagne is a thick, sweet, bolognaise layered with cheese sauce. Completely horrified an Italian neighbour, but even she admitted it tasted great (although said it "is no a Lasagne, not even a bit")

Make sure there is enough sauce to completely cover the pasta sheets, then they won't be hard. Water the meat sauce down if necessary, it won't make any difference as it's just to cook the pasta.

Carrots, celery and skinned roasted peppers whizzed up in food processor along with the onions and sweated down before adding mince. Add some n’duja to the meat sauce too. Also oregano.

And stir chopped parsley, black pepper and fine lemon zest through the bechamel just before layering.

Chicken livers and bacon in the meat sauce

This is like my party, super special lasagne... not my bog standard quick weekday:

Meat is a mix of mince, the inside meat squeezed out of a sausage or two (usually a spicy one), some chopped liver and pancetta. Use red wine.

Cheese sauce- ricotta, eggs, peccorino, parsely + grated mozarella on top

I make my white sauce with cheese, onion and garlic in. I always pre-cook the pasta sheets even the no pre-cook ones. That way the pasta is always cooked through and it’s easier to arrange the layers. I finish with a topping of strong cheddar and Parmesan cheese,

I only use half a tin of tomatoes now but add plenty passatta, makes it less watery. I also add a beef oxo and plenty smoked paprika

Mix of pork and beef mince, bacon, usual onions/garlic/tinned toms/oregano and whatever veg I have. Blasphemous but I’ve started adding a little cream near the end and it makes the Ravi lovely and rich.

I’m a fan of the microwave white sauce method so that with some mature cheddar then some mozzarella dotted on top too. I like the egg yolk idea so might try that...

One third of a bottle of Lea and Perrins

One bottle of cheap red wine, cooked on lowest heat for 12 hours

A beef stock cube, some Worcestershire sauce, a little red wine if I've got a bottle open and some garlic powder. Oh and dried basil and Oregano.

I always put peppers, mushrooms, nutmeg in the sauce (didn't realise people didn't do that)

Served with homemade chips/salad. And naturally the sauce is homemade

I add some sundried tomatoes.

Cheese sauce instead of white sauce, with extra cheese and then some cheese, just in case.

Ragu made with brisket, cooked long and slow and then shredded, cooked in a sauce made from bacon,carrots, celery, onions and garlic blitzed in the food processor, red wine, tinned tomatoes and a splash of milk. Also ground cloves added in for a bit of heat.

I love pancetta in it. I agree with some PPs that the herbs and spices are key. I also love lots of cheese!

WOW!!!!!! So many different recipes fantastic. Thank you for sharing

Slices of mozzarella in between layers. And a dollop of marmite in the meat sauce.

A jar of pickled onions (ideally the ones in balsamic vinegar) but normal sweet ones work too. Drain well. Wizz then up in a food processor. Add to the normal onions and fry them off. And continue as normal with the rest of the side. Absolute game changer - trust me