How do you cook an authentic (ish) lasagne?

[mrsm43s]

I'm having a few people round for dinner, and I've settled on cooking a lasagne. Because its a simple dish, I want to do it well!

I make lasagne all the time, but I've veered quite far away from an authentic lasagne, I tend to do a meat and veg version, and chuck in all sorts from the fridge when doing it. It's nice, we like it, but its not a "proper" lasagne, which is what I want to serve to guests.

So I googled and settled on a recipe, but, the more I think about it, the more I'm worried it might be a bit bland? Specifically, it surprises me that the only herb used is bay leaves, and that there is no garlic or red pepper in the recipe.

This is the recipe. www.insidetherustickitchen.com/classic-beef-lasagne-spinach-pasta/

So what do you think? Would it be good as is, or would you add in any of the following: Finely diced red pepper (with or after the soffrito), minced garlic, oregano and basil?

If you do a good, authentic-ish (by which I probably mean something that you'd expect to be served at a British Italian restaurant that hand made its own food) lasagne, what's your recipe?

We'll be doing the whole thing from scratch, including the Bechemel and the pasta.

This is my go-to recipe
www.bbcgoodfood.com/recipes/slow-cooked-chunky-beef-lasagne?utm_source=app

I haven't made a proper lasagne for ages as the males of the household have decided not to eat beef any more for environmental reasons. However, when I did, I always used Delia Smith's recipe. www.deliaonline.com/recipes/international/european/italian/lasagne-al-forno She's updated it a little from the version I use in my 1980ish volume of How to Cook, but the basics are the same. I don't add mozzarella and I used dried lasagne sheets (always green, I prefer the look of them), not fresh. The long slow cooking of the ragu is essential. The chicken livers add a wonderful taste.

You can make the ragu ahead of time. It improves with keeping/freezing, so this is actually a good idea as well as a timesaver on the day. Assembling a lasagne is much quicker if the ragu is already made.

Doesn't include red pepper. She does use basil and oregano, plus bayleaf in the bechamel.

Good luck!

I make it very similar to the recipe you linked to OP, but I add some italian herbs. I love my lasagne, even if I do say so myself.

www.theguardian.com/lifeandstyle/wordofmouth/2011/nov/24/how-to-cook-perfect-lasagne

Nutmeg in the béchamel in this one.

And no, never ever any red pepper. I always put garlic in but not basil. When would you add it? It's a soft herb so it shouldn't be cooked for hours.

If you're desperate for extra things, what about grilled peppers on the side?

Hmm, I think all the recipes linked to (except the one I linked!) include smoked pancetta, garlic, and extra herbs.

I think I might add pancetta and garlic and then taste for herbs once done. I always have dried basil / oregano etc in the cupboard, and might even pick up some fresh if I happen to be passing a supermarket.

I'm going to cook the ragu on Friday, and leave it bubbling away all afternoon. Then DH will make the pasta Saturday morning and I'll make the bechemel, and then we'll assemble and leave in the fridge til the evening. Going to serve it with home made bread and a green salad. It's for an informal get together, and very simple meal ,but that's why it's important I do it well!

Urgh not peppers!

@MrsTerryPratchett

www.theguardian.com/lifeandstyle/wordofmouth/2011/nov/24/how-to-cook-perfect-lasagne

Nutmeg in the béchamel in this one.

And no, never ever any red pepper. I always put garlic in but not basil. When would you add it? It's a soft herb so it shouldn't be cooked for hours.

If you're desperate for extra things, what about grilled peppers on the side?

I love Felicity Cloake's 'How to Cook the Perfect...' series but she always uses the most unappealing photo of her supposed 'perfect' dish!

Best lasagna sauce Italian style that I've made yet.
Right here

Dried oregano is fine, but dried basil is poor in flavour compared to fresh.

Add Italian sausage or pork mince to the beef, nutmeg and ricotta to the white sauce and fresh lasagna sheets make a big difference to the texture.

I made this one a couple of weeks ago. Don't know how authentic it was but it was delicious

cafedelites.com/best-lasagna/

My authentic lasagna is using dolmio instead of Lidl own brand sauce

Adding a bit of either pancetta or pork mince to the beef makes a tasty difference, imo

Look up Pasta Grannies on Youtube, there are a few lasgana recipes:

@OverByYer

Urgh not peppers!

And not dried herbs either.

Nutmeg and bayleaf in the bechamel are what make it different from white sauce. I use dried herbs and ready ground spices a lot for convenience but I always grate whole nutmeg. Much nicer than ready ground.

I'd get it in the oven the day before, lasagne is always better next day

Get it to just cooked and no more, and have a little extra cheese to go on for when you reheat it.

Add some milk to the mince while it’s browning. Divine.

"authentic" here in Italy is:

Soffritto of onion, carrot, celery, olive oil
Minced pork and beef not low fat
Red wine to deglaze your pan.
Bottle of passata or polpa
Salt and pepper, basil if you've got some.
Cook it for a couple of hours.

Bechamel

Grated parmesan or grana padano.

More layers of pasta than you probably imagine. Lasagne isn't wet and sloppy. The portions should stand up. I usually do about 6 layers. Mix the meat and bechamel between each layer.

There are regional variations- here traditionally you rip a mozzarella into little pieces and put some into each layer. In other regions they add chopped boiled egg (yak) and others still, mortadella.

I've got one in the fridge I made yesterday.Beef and pork mince instead of just beef.

Also mozzarella on each layer and lots of layers

No garlic!!!!

Do the ragu with beef and pork mince. Start with a mix of finely chopped onion, carrot and celery to be authentic, it's called soffritto.

Add tinned tomatoes (no bottles or pre made sauces). Use plum tomatoes and mash them by hand in a bowl before adding to the soffritto. Let the ragu cooked for about 20 minutes to reduce the acidity in the tomatoes.

Nutmeg in the bechamel and thin layers. Don't go heavy with dried herbs, I've never seen them added to "authentic" lasagne. Add some fresh basil leaves if you like but they are not required. Go for egg free lasagne sheets so that the end result isn't too heavy.

@MintyGreenDream

Also mozzarella on each layer and lots of layers

That is not authentic AT ALL ... maybe a shake of grated parmigiano or grana but mozzarella is not used. It's far too heavy.

@Cazzovuoi
I'm in Puglia and it's how we make it here. And have done for generations. As I said, each region has its variation on the classic meat sauce.

We'd never use tinned tomatoes here either. Only the bottled ones. At this time of year the ones bought directly from the growers but when they run out a good passata/polpa like Mutti.