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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:

alltimejo · 09/02/2021 04:21

I stopped looking for a lasagne recipe after I tried this Gino D'Acampo one, it's so good.

Yellowfiledredfilled · 09/02/2021 05:20

I make a five cheese version with a tomato sauce and loads of fresh basil, no bechamel, ricotta instead. I find meat lasagna to be too claggy.

Shangrilalala · 09/02/2021 05:45

Mary’s Express Lasagne

Found this on mumsnet months ago - not for purists but so simple and much in demand here. The only lasagne I bother with now as everything else is too much faff in comparison.

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Ereshkigalangcleg · 09/02/2021 10:59

I make a five cheese version with a tomato sauce and loads of fresh basil, no bechamel, ricotta instead. I find meat lasagna to be too claggy.

Which cheeses do you use?

mowglika · 09/02/2021 11:12

Are you using the correct container for it and making sure the lasagne sheets go up to the sides without a gap? Sorry to ask such a basic question but my sister uses a baking tray with sloped sides and all the moisture evaporates out of the side of the sheets

A lot of these suggestions sound like a right faff, when I make lasagne I just want to cook and eat! I just cook, put together the layers (using any dried pasta sheets it’s all the same) straight away so while the mince mix is super hot , foil tightly over top for 40 min then off for last 10 min. Make sure the pasta layers have a decent layer of bechamel sauce on top and it should be fine. Let it sit for 10 min or so after cooking, so the layers have a chance to firm up and you should be good.

Marmite27 · 09/02/2021 11:14

I add 100ml water to my standard Bolognaise mixture when it’s layered up and about to go in the oven. It creates the most of sauce all our Italian restaurants have.

PurpleRobe · 09/02/2021 11:38

@TableFlowerss

I don't know any other italian family that uses bachemal sauce for lasagna.

We are from the south , maybe different regions have different recipes

Also dad was Sicilian so that may have been an influence too

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