How to make an unsloppy lasagne?

[Rockbird]

Hopefully I'll be able to explain what I mean...

When I make lasagne, no matter how much béchamel I use or don't use, it's always sloppy. It firms up overnight but is still essentially the same. Other lasagnes seem to have an almost mousse-like layer at the top. I had one yesterday which was amazing and much better than mine. Where am I going wrong? I don't make the white sauce but I could if I wanted, I'm just lazy. But I don't think that would make a difference. I need fabulous lasagne. It's my favourite thing. But I want the firmer layer on top.

Jamie Oliver’s Simple Baked lasagne. It’s a thing of beauty.

Mine are like that too. I basically make lasagne soup. (Tastes nice though).

I'd also love to know how to get a firmer top..

It’s a fine line, sometimes too dry, sometimes too sloppy, sometimes just right.
Do you use fresh pasta?
I agree, find a good recipe, follow it exactly, especially the dish size. Good luck.

You need to make sure your bolognaise is really firm and thick/dry

I make the bechamel sauce really thick for the top and more spread it on than pour it on. Also - how many sheets of pasta are you using? I do this - layer of sauce, pasta, layer of bechamel, pasta, sauce, pasta then thick bechamel on top. Also leave overnight before cooking.

ie cook it for hours before you make your lasagne up.
And not too thick layers of meat/béchamel to lasagne sheets

Do you put white sauce in between layers? I've stopped doing that and pour it over the top to dribble down the sides.

I've also experimented putting egg yolk in similar to a moussaka to firm it up.

I cook mine on a low heat for around 3 hours, it seems to make it stick together. If I’m in a rush and cook it in a hotter oven for 40 minutes, it’s sloppy.

I've found that it works better to make a really thick bechamel sauce. For 500mls of milk I use 75g flour: scale accordingly.

Use dry lasagne, and don't pre-cook it.

Corn flour to thicken the white sauce if it's runny, not too much tomato sauce in the mince

And therein lies your problem. If you don’t make your own white sauce, you have no control over the amount of flour, butter or cheese. And any shop bought white sauce will never be a true bechamel because it’s too expensive and also needs to be made fresh to be right. So if you want amazing lasagne, make your own bechamel, and at least 8oz of very strong cheddar for a lasagne to serve 4-5 adults. (6oz in the sauce, 2oz sprinkled on the top)

I think too much white sauce can be problematic.

Stick an egg yolk in the bechamel, it’ll firm up without being too set.

But lasagne is always better the next day!

Make it, cook it, cool it, refrigerate it, reheat and eat the next day. It's SO much better but hard to do!

Me too, I make meat soup.

It’s definitely down to the meat sauce

Overly cook it so it’s not too runny.

Another thing is to let it rest before you plate up. I try to let mine sit for 15-20 minutes.

Bake it twice. Works every time

You don't need very much bechamel sauce. I made a lasagne for 4 today, bechamel was 25g each butter and flour and 250ml milk. Meat ragu, lasagne, thin layer bechamel, repeat twice, then good topping of grated cheese, 40 minutes in oven at 180, rest ten minutes before serving.

Also make sure the dish you use is not too big.

I'm too lazy to make bechamel plus I find it makes lasagne a bit gloopy, so I use a thin layer of creme fraiche and grated cheese instead.

Thick bechamel. I don't measure but mine is like whipped cream in consistency, I have to spoon it on, not pour it

Plus make sure the meat sauce is not watery, use v good quality tinned tomatoes and cook for a long time