Lasagne - what do you put in yours

[Lazysundayafternoons]

Last minute decided lasagne is for dinner today as I have mince I need to use up.

I usually put in mushroom, peppers and courgette but havent got any of these.

I'm thinking of putting in peas, maybe cauliflower aswell. It sounds like it will be nice to me... or am I going mad and it sounds horrible?

What else do you put in yours incase I have it in the cupboards/freezer?

Also I've never understood why so many English-speakers spell it 'bolognaise'. Why take an Italian dish and call it by a French version of its name unless you're French?

Because its just the way people spell it. I have always spelt it that way, cant tell you why!

@Ihopeyourcakeisshit I've just remembered dm used to put celery in too*. Go and lie down quickly!

*dm is a very good cook, but sometimes tried odd combinations. The rest of the lasagne was lovely. She doesn't put either in now.

Onions, carrot and celery cut up really small. Maybe some mushrooms or peppers if I'm feeling adventurous. More often just onions, mince, tomato sauce.

I love to have salad, peas and other greens on the side though. I like a side of peas, greens or salad with everything I eat. No cauliflower in it, but alongside would be nice.

In Italian cuisine, this holy trinity is also called a “soffritto”, “odori”, or “battuto” and usually include onions, celery, and carrots in a 2:1:1 ratio which in france is called mirepoix. In most of Italy this soffritto is gently sauteed in olive oil, although in some northern Italian regions such as Lombardy or Veneto, butter may be used as well.

Because its just the way people spell it.

Only some people though. If you look at recipes in cookery books or on websites it almost always says bolognese.

I normally put mushrooms, aubergine, courgettes, peppers, sweet potatoes, spinach and tomatoes. Not with meat but I can't see why that wouldn't also work with minced beef?

Peas!? Make a ragu with onions, celery, carrots, bacon, beef, chopped tomatoes. Bechamel with added cheese. Cheese on top because who doesn't add extra cheese?

Depends on which lasagne version I am making but my basic lasagne has beef mince and also onion, celery, garlic, tomato and carrot.

'Bolognese or Bolognaise?
Even the spelling divides nations - bolognese is an Italian word, while the French word, bolognaise, is what most Australians know it as. ... "In Australia we are used to eating bolognaise sauce with spaghetti, but this is not how they eat it in Bologna.'

Chicken but we aren't keen on mince , add red lentils too !

Holy fuck no! Cauliflower! No. Just make it with mince, tomatoes onion and garlic. You can serve it with veg, but Jesus Christ, don’t add it

I love making lasagne and never deviate from the recipe. Onions carrots celery, tinned tomatoes, tomato paste, mince. My special ingredient is a squeeze of ketchup to sweeten it a little. Thick bechemal in and all over it, lots of cheddar on top but under the bechemal.

Served with coleslaw and garlic bread. I could eat it every night no problem.

Olives, game changer

Put anything you want, but it becomes a pasta bake, not lasagne !!

But a bit of nutmeg makes a difference!

Not authentic Italian but very well received.

Good quality mince (fat fried off) 2.5lb, pancetta, two large onions, 2 glasses red wine, 3 tins good chopped toms, large dollop puree, garlic, black pepper, salt, bay leaves, oregano. Simmer for 90 mins to two hours.

Generous quantity bechamel.

Layer ragu, pasta sheets, became with a sprinkle of cheddar and parmesan and repeat 4 times. Always works well in a roasting tin.

if in a hurry whack two of three packs of quality shop bought in a baking dish, sprinkle with cheddar and arrange a cpl of rows of finely sliced tomatoes