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Original poster

How can I make a really good lasagne?

32 replies

MuddyWalk5007 · 08/02/2021 23:26

I never get the consistency right. It’s either a bit dry because the pasta sheets have soaked up all the moisture, or it’s too sloppy because I overcompensated for that.
I haven’t made it in a couple of years as I’m so rubbish at it and I’d like to have a go again.
Help me make a fab one please!

OP posts:
Feduppluckingmychinhairs · 08/02/2021 23:27

I find if you dont eat lasagne on the day, let it sit overnighr and eat the next day it makes such a difference. Even portions out so much better

WhatWouldPhyllisCraneDo · 08/02/2021 23:30

I always use this recipe. Its delicious. And neither dry nor sloppy.

YesILikeItToo · 08/02/2021 23:30

My old tip was that you have to precook the pasta sheets, even if they say you don’t. It’s a bit of a faff, as they tend to stick together, I used to do it in two frying pans instead of one sauce pan. However, my new tip is to buy the fresh pasta sheets from the chill cabinet and use those.

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General food
dementedpixie · 08/02/2021 23:33

We use fresh lasagne sheets rather than dried ones

Therealone · 08/02/2021 23:35

I use one tin of tomatoes in my bolognaise sauce and cook it but not for too long so it's still quite a bit of liquid in it. I do my white sauce with grated cheese but do the flour and butter for 1 pint of sauce but I add a good dash of extra milk.
I cook for about 45 mins with tin foil on for the first 40 mins @170*. Then, and this is key, cover with tin foil again and leave for 10 minutes and it it firms up, the sauce is absorbed in so it cuts nicely but it isn't dry.

Original poster
MuddyWalk5007 · 08/02/2021 23:36

Aha fresh lasagne sheets sound like an idea. Thank you Smile
Thanks for the recipe link.

OP posts:
ColdToesHere · 08/02/2021 23:37

Mary Berry’s lasagne recipe is brilliant. Always works. But you have to let the lasagne sit for 6 hours to soften the lasagne sheets before putting in the oven.
www.bbc.co.uk/food/recipes/mary_berrys_lasagne_al_16923

carnations23 · 08/02/2021 23:38

100 % fresh lasagne sheets,

I just finished eating last nights (veggie) lasagne and it definitely is better the next night .

Grenlei · 08/02/2021 23:39

Lasagne was always my go to dish, although I can't eat it now because it's too carby (I can't face making a low carb alternative with sliced vegetables!).

I am an instinctive cook and go by how thinks look so my post probably won't be that helpful as I can't point you to a recipe. What I would say is that you don't want your meat mix to be too wet...I leave mine to simmer off a fair bit, so you don't end up with pools of liquid.

Also I always make mine with cheese sauce not just bechamel, and when I'm constructing it I layer cheese sauce through it as well as on the top. The more cheese sauce the better. Seems to help cook the pasta.

Franke · 08/02/2021 23:41

Or make your own pasta. It's very easy. I picked my first pasta machine up from Lidl or Aldi and paid about a tenner for it. It was perfectly serviceable but I upgraded when I realised how much I was using it. And left over pasta dough freezes well. The sauce should be cooked long and low and should be a bit wet. I love a good meat lasagne, but don't make it that often because it is such a labour of love.

Bingowin · 08/02/2021 23:41

Yep,Mary Berry. No need to use fresh sheets or pre cook. Make in the morning or day before.

lovablequalities · 08/02/2021 23:43

Go on YouTube and watch Paris Hilton making lasagna.

It's probably more of a how NOT to make lasagna but it is hilarious.

thatonesmine · 08/02/2021 23:46

I'm another who layers cheese sauce through it, the cheese is parmesan. Loads of it.

NCGardener · 08/02/2021 23:50

My parents are Italian this is my mum's recipe

Cooks the sheets first, which is tricky as they do tend to stick together

  • Layer of bolognese
  • Lasagne sheets
  • Mozorella, parmesan, salami, sliced boiled egg
  • lasagna sheets

Repeat several times

No bachemal sauce!

Top layer is bolognese sauce and lots of parmesan

(Fyi We don't use celery or carrot in our bolognese.)

Laufeythejust · 08/02/2021 23:52

I always run the dried pasta sheets under the tap and put them in wet, it stops them being dry/ chewy.

endlesssnow · 09/02/2021 00:04

I use fresh pasta sheets and like the American's do ricotta cheese rather than white sauce.
I also leave it for at least 15 minutes before cutting and serving. (Also a US instruction)

TableFlowerss · 09/02/2021 00:11

@NCGardener

My parents are Italian this is my mum's recipe

Cooks the sheets first, which is tricky as they do tend to stick together

  • Layer of bolognese
  • Lasagne sheets
  • Mozorella, parmesan, salami, sliced boiled egg
  • lasagna sheets

Repeat several times

No bachemal sauce!

Top layer is bolognese sauce and lots of parmesan

(Fyi We don't use celery or carrot in our bolognese.)

Do Italians generally not use white sauce or is just this recipe? Which sound delicious btw!
Mumski45 · 09/02/2021 00:17

My DS's used a recipe for the cheese sauce which uses creams fraiche, milk and cheese. This works really well and I use it all the time. Not much help on the liquid I'm afraid as have to use gluten free pasta which I used to precook but it sticks together more than usual.

I definitely think the trick is to make it well in advance and give the pasta time to soak up the sauce before you bake it. This is why it's often better eaten as left overs. 😀

IHaveBrilloHair · 09/02/2021 00:19

I tried the boiled egg version once and wasn't keen at all.

Ereshkigalangcleg · 09/02/2021 00:19

(I can't face making a low carb alternative with sliced vegetables!).

It's actually surprisingly nice with cabbage leaves or little gem lettuce leaves as the layers. When you make a proper sauce etc.

RoseRiver · 09/02/2021 00:25

A tub of Mascarpone added into the bechamel sauce after it’s made (usual flour/butter roux + milk)
And always use slightly more “white” than “red”sauce
Sounds wrong, but the slight sweetness of the mascarpone makes it 👌

Tweacle · 09/02/2021 00:26

Fresh lasagne sheets. Plenty of garlic and tomato's. Make the day before and sit in fridge overnight. Makes such a difference.

Jasperjosephjulian · 09/02/2021 00:29

@NCGardener

My parents are Italian this is my mum's recipe

Cooks the sheets first, which is tricky as they do tend to stick together

  • Layer of bolognese
  • Lasagne sheets
  • Mozorella, parmesan, salami, sliced boiled egg
  • lasagna sheets

Repeat several times

No bachemal sauce!

Top layer is bolognese sauce and lots of parmesan

(Fyi We don't use celery or carrot in our bolognese.)

Ooh, my family are Italian and always use carrot and celery (and onion, for the soffrito) for the Ragu. They also use bechamel in a lasagna Grin Never ever cheese, no garlic and absolutely no tins of tomatoes. A small amount of tomato paste and a few chopped tomatoes at the most.
Tickledtrout · 09/02/2021 00:30

Soak the dry lasagna sheets in boiling water for a couple of minutes before using. Semi cooked I guess

FlyingByTheSeatof · 09/02/2021 04:01

I make a really good lasagne and never soak the sheets first. I do let it rest after taking it out of the oven for at least 30 mins to an hour for it to set a bit so it's easier to cut. It's always too sloppy to cut straight out of the oven so it needs to set a bit.