Weirdest thing you've had in a lasagne?

[lasangya]

My DH wants me to put carrots in a lasagne. Yay or nay? What's the weirdest or nicest thing you've put in a lasagne?

I ordered a veggie lasagne in a pub and it had big lumps of cauliflower, broccoli, parsnip and potato along with peas and beans.
Pretty sure it was the leftover veg from the sunday rost between two sheets if pasta!!!!

Years ago, but rice. MIL ran out of pasta with a layer to go and decided sprinkling some rice as a substitute was the way forward To be fair, it was such a small amount it didn't really change the taste, it was just unexpected!

Ahhhhh, my mother in law makes the best lasagne, occasionally. I think it's the aga.

However, we do now say normal lasagne or fridge lasagne?

Stilton, olives, courgette in lumps have featured and have traumatic memories for small children.

Ps yes, mushrooms normal here, and carrots

Boiled egg sliced!!! I forgot that. I think I'm also still recovering... it was the post about ham reminded me

I sometimes put in a layer of roasted veg and would include carrot, along with onions, peppers, courgettes etc. the trick to not letting it be too sweet is to make a really simple passata, oregano and garlic sauce with lots of seasoning to moisten that layer, rather than a more rich sauce.

And seeing as I'm now on a lasagne memory lane trip.

My favourite summer treat following a long day at a local agricultural show, haggis lasagne. Amazing

Wetherspoons' Lasagne has FENNEL, which is aniseed, in it. Why?!!

Had a duck lasagne once at a restaurant. It was horrible. Carrots are fine. We hide them in there so DS gets veg.

I was veggie for a few years , about 35 years ago local eateries started to advertise a veggie lasagne - one place served up a veggie lasagne containing tinned Brussels and green beans

I use my food processor to chop the carrots and celery into tiny pieces but grating it would have a similar effect!

Nicest surprise in a lasagne which shouldn't work but does is to use a really deep dish and alternate the ragu layers with veg ones for a lighter dish overall.
So a layer of roast veg, then ragu and cheese, then cottage cheese mixed with garlic mushrooms, then ragu and cheese, then sliced tomatoes and basil leaves, then ragu etc. cook it very long and slow.

Most disappointing lasagne was when DM had a 'moment' and used baked beans instead of tinned tomatoes and still went on to make it into lasagne. It was unsuccessful.

I put whatever veg I have in I alternate between vegetable and beef but when I make the beef I normally put mushrooms, carrots, peppers, loads of veg in and freeze the meat sauce into portions.

I had a fish lasagne where I used to work many years ago, I absolutely loved it but the cook couldn't remember the recipe when I asked her a few years back!

Radicchio and speck (smoked ham), in the restaurant I used to work in in Venice. They also did a seafood one.

At the other end of the scale, I ordered a veggie lasagne at a pub in Devon, and they'd obviously run out of lasagne sheets, because there was a layer of cooked spaghetti in there 😆

Baked beans

My friend once followed a Jamie Oliver recipe for lasagna and it said a pinch of cinnamon on the recipe. There was a lot more than a pinch in there. It was interesting!

I know someone who puts crisps on top layer.

2 short and curlys. True story. Didn't go back.

Lentils are nice.

I grate carrots into a few of my mince dishes because it gives it a richer, fresher flavour. Also it's always good to bulk out meat. I do sometimes pop diced peppers in my lasagne but I really love peppers and they're good in a lasagne.

Fresh coriander. It just felt wrong

My Italian flat mate at uni used to put a layer of sliced boiled eggs in his lasagne. It was surprisingly nice.

Pickled onions and gherkins. Needless to say I was living in university halls at the time.
I love a pickle. Just not in my lasagne.

I grate carrot and courgette into my lasagne - but that's just because DD refuses to eat veg

I was once served lasagne at a friend's house and the white sauce was heavily flavoured with tarragon.

I don't much like tarragon at the best of times and that really caught me unawares.

I'd say lentils is odd lol.
I make the red sauce same as I do my Bolognese with:
Tomato, onion, carrots as a base, blend it all. Might pop in a stick of celery or parsnip if it's going floppy. You can't really taste it once it's blended.
I mix the sauce with the mince and than layer with white sauce.

Chicken curry, in a restaurant