Cheese sauce in a lasagne?

[Smellbellina]

Or should it be bechamel? I always do cheese but following a new recipe that’s just bechamel sauce with cheese on the top

I think it should be bechamel but I much prefer cheese sauce.

I do bechamal with cheese on top.

Should be bechamel but I sometimes do cheese

Yep old bechy and cheese. Cheese sauce and cheese on top is too cheesy for me. But each to their own.

I turn the bechamel sauce all cheesey, then add extra cheese on top......

Always cheese sauce. Should be the law. Bechamel is boring.

I wonder if my obsession with cheese is partly to blame for my lasagne never being quite right. I am following the Lorraine Pascal dad’s lasagne recipe so I will go with the bechamel and —lots of— cheese on top. Thanks everyone!

Traditionally I think it's bechemal, with cheese grated on top. Cheese sauce is lovely though.

Haha now other cheese fans have turned up my fingers are itching to get grating!

Maybe use cheese slices instead of the pasta. Looks the same.

I also do cheese sauce because it’s delicious

Béchamel with cheese (parmesan) scattered over each layer. Then extra cheese on top 😊

Bechamel! Then I grated Parmesan on each layer and put Parmesan and mozzarella on top. I'm going to try Lorraine Pascal's recipe soon, let us know how it is!

This is the closest I can find quickly to a lasagne recipe that is authentic.
No cheese sauce!!
www.ginodacampo.com/recipe/authentic-italian-lasagne-di-mamma/

Always bechamel and loads of it. I love it that way despite being a huge cheese fan.

I don’t use béchamel sauce at all. I layer pasta, Loyd Grossman pasta sauce, sliced cheddar; next layer is pasta, pasta sauce, sliced parmesan and thinly sliced Milano salami, last layer is pasta, pasta sauce and mozzarella and a few more salami slices! Hate béchamel.

@Mysterian cheese slices on top of the pasta slices I would love to try!

Italian family here - just cheese, no cheese sauce!
Specifically our nonna uses mozzarella, Parmesan, Edam (?!), boiled egg in small pieces and some raw egg to bind.

I think my recipe has white sauce in the middle layers and then cheese on top? But I don’t think it’s the most authentic version (BBC eat well for less book).

Thanks Hipho I will definitely try that. I have heard about boiled egg in lasagne but never tried it, I wasn’t sure where it was meant to be added

@Faerie the bechamel has Parmesan cheese in it! Happy days I think I will go with that recipe today

I make a cheese sauce by melting cream cheese and stirring in parmesan loosened with a little chicken stock. Totally unauthentic but bloody delicious.

I prefer the quick "cheat sauce". I don't put any cheese sauce in the lasagne itself, just use the cheat sauce for the topping.

I large egg, natural yoghurt or greek yoghurt, and a pile of cheese to your taste.

Beat the egg well. Stir in enough yoghurt to give you a good topping over your lasagne sheets. Add half the cheese to the mixture. Spread over the lasagne. Sprinkle the rest of the cheese on top. Cook.

It's quick, light and tasty.

Bechamel

I’ve always made it with cheese sauce though I know that’s technically wrong.
Cheese sauce is just a béchamel with added cheese, or are you making it differently?