White sauce or cheese sauce

[laughoutquiet]

In my lasagne?

White

Adding cheese will never be a mistake. Cheese is life.

White sauce or bechamel and sprinkle cheese on the top layer.

I've made the white and it's sitting there looking depressed... like "I need cheese"...

White (proper béchamel - milk steeped in onion and clove, bruised bay leaf and a sprinkle of fresh nutmeg), cheese sprinkled liberally on top.

Stir in a large handful of grated Parmesan. You know it makes sense.

White bechemal.

Cheese on top. Nothing is wrong with more cheese.

I add a handful of grated cheese to my white sauce so I assume that makes it a cheese sauce.

I top the lasagne with grated cheddar, Mozarella and dried herbs on top of the cheese sauce.

Definitely lots of freshly grated nutmeg and black pepper too.

All white sauce is crying out for CHEEEEESE.
Unless you are going to add brandy of course!

White bechamel with cheese on top

Cheese.

Always.

Cheese sauce. Always cheese.

I buy mine from M&S and leave that decision to them 😁

Cheese in the sauce and more cheese on top

Strictly speaking the sauce itself in a lasagna is bechamel which doesn't have cheese. You should add cheese by the shed load on top before baking however. I like to use a combination of cheddar and Parmesan. Oh, and some mozzarella ripped up on top of the first bechemel layer underneath if that makes sense?!

Homemade lasagna is food of the gods especially on a dark rainy evening like this.

And what Housewife said too

Another vote for béchamel with Parmesan sprinkled on top.

I use ricotta at lot in place of white sauce, and honestly it's heaven. You really can never have too much cheese in anything.

@tellmewhentheLangshiplandscoz

Strictly speaking the sauce itself in a lasagna is bechamel which doesn't have cheese. You should add cheese by the shed load on top before baking however. I like to use a combination of cheddar and Parmesan. Oh, and some mozzarella ripped up on top of the first bechemel layer underneath if that makes sense?!

Homemade lasagna is food of the gods especially on a dark rainy evening like this.

This sounds good. I've made a "proper" bechmel and I have mozzarella, cheddar and Parmesan in the fridge .

DH is going to be so pleased when he gets in from work!

I put cheese in (cheddar or Red Leicester or a mixture of both).

But then, I add mushrooms and peppers and garlic and herbs and marmite and red wine and a tin of tomatoes to the other sauce, so it's hardly authentic to start with

Also I use far less meat than a lot of people seem to consider necessary.

Dies a little inside at Red Leicester

Cheese sauce then more cheese on top

The only thing better than lasagna is having it reheated the next day so all the crispy bits go crispier.

Enjoy your tea OP!

I recently discovered one reason why lasagna tastes different here in the USA is that they use a ricotta based sauce rather than a white sauce.

I only noticed this because a food magazine compared lasagna recipes and pointed this out.

I still prefer white sauce.