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

@Thisis100

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

Argh typos. *wizz them up ** rest of the sauce

A lot of these sound like abominations!! Peppers in a lasagne?!! I put onion, celery, carrot, then pork, beef, chicken livers, a splash of milk, white wine, then good quality tinned tomatoes. Season and let it cook for a minimum of 3hrs, the longer the better.

I often undercook the lasagna and forget to put cheese on but that’s probably not what you meant by stand out from the rest.

Nutmeg in the Bechamel.
Lambs kidney in the Ragu and don't let cheese anywhere near it (perhaps a sprinkle of parmesan on the top is acceptable).

I once has someone finish off the lasagne I'd started by putting cheddar in the bechamel 🤬.

Lots and lots of garlic, basil and oregano, balsamic vinegar or wine, beef stock jelly, splash of lemon juice and a small pinch of instant coffee.

(Bit of a derail but a desert spoon of marmite in macaroni cheese makes it special)

@sproutsandparsnips

A good squirt of tomato ketchup.

I agree, really makes a difference also a nice splash of red wine in the ragu sauce.

Creme fraiche a la jamie
A layer of butternut squash in the bottom

courgettes
mushrooms
nutmeg

mozarella

Like @Oblomov18

Plus I make fresh pasta sheets and always have homemade tomato base for the sauce.

I'm beginning to wonder if some of you are talking at cross purposes here... OP asked about lasagna?

I do onion, beef mince, red capsicum, really finely grated carrot and zucchini, almost a whole bulb of garlic, heaps of oregano, beef stock, diced tomato and tomato Passata. Simmer for a good few hours.

Very very cheesy bechamel. 2 layers minimum. Top layer a cm thick. Mozerella on top.

Oops I put lots of mushrooms too!

As an Italian the idea of putting mushrooms and peppers in makes me sick!

The best lasagna is to cook your sauce slowly and on a low heat, an hour min. Just a high quality tomatoes (puree & chopped) garlic, pepper, salt, parsley and onion and 20% fat mince.

Don't use bechamel or any soggy sauces, just cheddar.

Keep it simple.

I think anyone should be able to do what they want with it. It's a foodstuff, not the Bible.

Do Italians use cheddar in their lasagna?

@Cheekylittlenumber

Some people put sliced, hard boiled eggs in theirs.

Seriously?

I thought it was bad enough with unexpected egg in potato salad but this just turns my stomach

@PunchyAnts

I'm beginning to wonder if some of you are talking at cross purposes here... OP asked about lasagna?

Yeah. And three years ago 💀

This is my bolognaise or lasagne base. It gets rave reviews from family and friends, including my sister who is the fussiest person in the world. I was quite frankly amazed she ate it when she came for dinner last week!

@Katkat222

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

I put Colman’s mustard powder in mine

That said I’m trying @Thisis100’s onions trick next time.

I use my bolognese sauce recipe ftom Robert Carrier, back in the 80s.

Onion, carrot, celery, streaky bacon, mince, tomato puree (1 jar per 500g mince), beef stock, white wine, bay leaves. Simmer for 30-60 minutes. Yum.

I like the idea of nutmeg in the bechamel, will try that.

When I put the white sauce layer on I always sprinkle parmasan, salt and pepper and dried oregano.. Then when I get to top layer I grate a layer of good old cheddar. It's lovely.

I use carrots, onions and mushrooms, all chopped finely in a food processor. Sauté that with dried oregano, dried bay leaves and tomato purée. Add the meat and brown that, red wine before adding canned tomatoes and water. Then it simmers for a few hours, or I use it the next day.

I’m currently using garlic purée as I have a tube that needs using up, normally I add garlic before the meat.

Red sauce:
Beef mince
Bacon
Carrot
Onion
Celery
Garlic
Mixed herbs
Fresh basil
Pasatta
Tomato purée
Beef stockpot
Worcester sauce
Splash of balsamic
Pinch of sugar
Huge glass of red wine

White sauce:
Butter
Flour
Milk
Bay leaves
Nutmeg
Salt and pepper
Dijon mustard
Parmesan
Cheddar

Onions, garlic, beef, loads of thyme and oregano, beef stock, black pepper, grated carrot, sometimes celery, add a spoon of red currant jelly (or any red jam if I don't have the rc jelly in) and red wine. Cook for quite a long time so flavours develop.

Nutmeg and white pepper in the white sauce.

Grated cheese on top.

Make it up and leave it for a while before put in oven.

No peppers or mushrooms.