In thinking a Lasagne doesn't need a gloopy sauce?

[footflapper]

I'm going make one this weekend, & I am just going to make it with the meat sauce & grated cheese between the layers. I will make the bolognaise sauce slightly runnier for the pasta sheets.

Yes, YABU.

Lasagne needs the oozy, cheesy, creamy goodness of a bechemal sauce or it just isn't right.

YABVU!!

Rather than just bechamel I make my own cheesy sauce. Thick and glossy and cheesy and heavenly.

Not sloppy in the slightest!

I don't like cheese sauce, so I either make it without or scrape it off mine.

That said, the ones without cheese sauce do go crispier and not as...yummy, so it probably does need it.

It needs a little bit. You don't have to drown it.

YABVU!! the bechemal sauce is the best bit!

YABU. There's no point in making lasagne if you're missing out the white sauce. It would be layered bolognese bake, or something. You may as well just do spag bol for the same taste.

I left it out once as I couldn't be faffed. It was putrid!Really dry. Lasagne really needs a lot of moisture. Unless you do an exceedingly runny ragu?

My maddest best lasagne is made with pancakes instead of pasta sheets (so kill me!) and layers of spinach and mushrooms and bolognese (can be meat or veggie) and a cheese sauce on top.

I also dislike bechamel sauce, OP. Not that keen on pasta sheets, either, tbh.

I don't like bechemal or white sauce but do like mine with cheese sauce. I don't add it between the layers though only on top. The bolognaise shouldn't be too runny

My best lasagne is with a lovely bechamel sauce. I do bolognaise mix, pasta, bechamel, pasta, bolognaise, pasta, etc.

Soooooo scrummy, can't just Have bechamel on top, it's got to combine and make a lovely orangey goodness.

Right must get mince out of freezer tonight to make lasagne tomorrow!

Def needs a sauce. And best thing is to make 3 and freeze two to save faffing around the next times

Maybe I'll put a tiny amount of bechamel in the layers then, & have some bechamel on top for a nice crispy top. Glad I asked, don't want to waste time and money on something that will turn out putrid.
I once made one with some sort of yoghurt type sauce (years ago) & that was grim!

I dislike the white sauce in the layers so just put on the top and sprinkle generously wih grated cheese.

I bought some fresh pasta instead of making my own this time. Just want to compare it to see if its anything like I've made at home

If it has cheese or cheese sauce it isn't a lasagne anymore, its some frankensteinian concoction. Lasagne has a balsamella (bechamel) and a ragu and thats all there is to it.

YABU in that it really does need a nice bechamel. If you really, really don't like it though how about adding in some fresh mozzarella as well, it's nice and squidgy.

YABRVU

Nice bog sauce, fine layers of bechamel, and on top, a great whopping layer of the delicious creamy stuff, and a crispy crunchy gooey mozzarella/parmesan crust.

Without bechamel it is worthless

put cottage cheese as a layer instead of bechamel, much nicer.

you can use creme fraiche and grated cheese as a cheat if you don't want to make bechamel.

Thanks Fred I'm doing a big batch so i'll try cottage cheese too

YABU a good bechamel is the way to go. With oodles of cheese on top.

Lots of brill ideas, thanks Mn'ers!!!

What heppens with cottage cheese on top?