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.

YANBU. I was taught (by an Italian) to use a mixture of ricotta, Parmesan and mozzarella instead of bechamel or cheese sauce. It's yummy.

Indeed, there's different ways of making lasagne, and there are probably regional variations within the country. I wasn't insisting my version was correct, I was merely telling the OP that she need not use belchamel if she didn't want to.

Love and Peace! I very rarely start threads on here, so I'll take this chance to wish you all a Fantastico Xmas & a prosperous 2013. Much unMn hugs and kisses
has anyone got a bright idea how to turn footflapper into an Xmassy name?

i mix ricotta cheese mozzarella cheese and an egg,add herbs,garlic powder and sometimes spinach and layer that with the meat sauce (american style:o )

I do it the Dear Francesca way, and layer up the ragu, pasta and bechamel (which has been infused with onion, bay, peppercorns and cloves) with chunks of torn mozarella and grated parmesan. Is lovely.

I agree that the Jamie Oliver one with Creme Fraiche and Parmesan is delicious, not even slightly gloopy and no faffing about stirring a sauce. Best Lasagne I've tasted.

Also never heard/seen lasagna with bechemel before moving to the U.k. Admittedly I find the idea of white sauce with tomato sauce to be a bit boaky . I grew up with the ricotta or cottage cheese version.
Can any Italians verify what is considered the authentic recipe? was too drunk to notice last time I was in Italy

My northern Italian family always use bechamel.

The secret to lasagne is gloomy sauce BUT make it in advance or leave it to 'set' for at least and hour before serving - that way it stays together when you serve it.

gloopy

I don't layer in the sauce if it is a non traditional lasagne. Like Squash and feta, or a veggie lasagne...just a big layer of sauce on the top.

but always if it is a proper one.

If you want a firmer lasagne just add more pasta sheet layers. I hate sloppy lasagne so I just add 4 layers of pasta and it's not sloppy.

gloomy sauce What would that contain I wonder?

I have never known a (Northern) Italian lasagne without bechamel, but you can put all manner of things in instead of the ragu. I remember an amazing one with just radicchio and little bits of speck (smoked ham stuff).

Am I the only heathen who uses mushroom soup?

Yuck YES!

It's what I was taught at school!

Ewww

One way ticket to Naples for your Home Ec. teacher Peasant....

I use double cream

My mum uses mushroom soup aand makes the nicest lasagne ever

fives does she also make gammon and sugar in the slow cooker and think steam mops are the best thing ever invented ?

Another one here who never heard of lasagna with bechamel before moving to the UK! I grew up in the States in a very Italian immigrant community (more southern Italian though).

What you use instead is, indeed, ricotta cheese. As long as your meat sauce is the right consistency not too runny but definitely saucy nothing will be dried out.

Seafood lasagne is lovely.

Not just me then.