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.

(I can spell, just try to ignore my useless fatfingered typing)

Also, I'll add my most recent tip/discovery.. Last week I done my bolognaise sauce for 24 hours in my slow cooker. I highly recommend doing that

Yabu, needs the sauce and to be served with garlic bread.

Jeez what Is it with folk today?

My DP would agree with you. He hates gloopy things. But he's U.

That said, I never put the sauce in the layers, just on top.

Jamie Oliver has a lasagne recipe that uses creme fraiche with grated parmasan as an alternative to bechamal. Tis easy peasy.

LineRunner Not cottage cheese on top (cheddar and mozarella on top) but as layers in the middle, cottage cheese is good, much better than bechamel or white sauces which just sort of dominate.

Can't beat a good bechamel. Fact.

Fred Ah, I see. That (cottage cheese) would be good on a spinach layer.

Yes, I know I'm not even talking about lasagne any more but I used to cook a lot for lots of vegetarians and hey ho ...

My reasoning behind this thread is because every time I make a lasagne it always ends up like soup , always VV tasty, but still soup.. I spent time making my own pasta last time & made it with roast veg. Such a waste of time and money

I shouldn't be gloopy at all, if it is your sauce is too thin and/or you are using too much. The liquid should soak into the pasta sheets.

What pasta sheets are you using?

The home made pasta still made it the best i've ever tasted tho

I think it sounds great. Maybe the sauce is just a bit too thin to start with?

Sainsbury's fresh egg lasagne pasta sheets

Another vote for cottage cheese. Yummy and healthier! [also craves lasagne]

Mozzarella and grated cheeddar to top though. [now hungry]

All sounds good to me. Don't forget the garlic!

We are garlic fiends here LineRunner my 2yo ds will be going to nursery tomo stinking of it

If you are using fresh pasta, you need less sauce and it should be "drier' as fresh pasta absorbs less of the liquid. I always use dried pasta sheets and proper bolognese and bechamelle, with a hint of nutmeg, of course. I make my bolognese in the pressure cooker. Always yummy!

I make a lovely cheese sauce to go in my lasagne.

DH has recently invented banana lasagne - it's yummy and doesn't involve pasta.

There is a lasagne in the fridge with my name on it tonight. And the best bit is that I made it yesterday so it'll be gorgeous tonight.

Use ricotta between the layers instead of belchamel. I had never had lasagne with belchamel sauce in it before coming to the UK. Obviously people here prefer it that way but there are many more options out there!

IIRC you should mix the ricotta with herbs and Parmesan to spice it up a bit. (Have just checked online to get more specific, here's an example that looks about right, to me.)

Good luck!

I use cottage cheese - delicious !!

Where were you eating lasagne then? It's an Italian dish, that is made with bechamel. Thats what it IS.

Nice thanks Greeneggs Everything everyone has said sounds fab, even the banana lasagne!