AIBU to think you can't make lasagne with raw mince?

[HetMeal]

I had a mild debate with a friend today who says you don't need to cook/brown the meat before you put it in the lasagne. She would do pasta sheets, white sauce, tomato basil sauce from a jar, raw minced beef, in layers.

I do it the normal way, cooking a tomatoey meat sauce first and layering that with bechamel and pasta sheets. She said using raw meat is a perfectly legitimate time saver and tastes fine.

I can't get my head around this, and wondering whether anyone else does it this way?

@picklemewalnuts I'm desperate for an update but please don't "feed" me that lasagne

@picklemewalnuts

Right. I'm off to make it now... Will feed back at 6pm. I'll use a cornflour white sauce, give it a fighting chance!

Please say you took pictures...

I've been around long enough to know the rules. I'll spare you a diagram though!

So here goes. No judgement, thanks!

Balancing speed and flavour, and having no ready made sauces in:
Passata with home made stock paste, oregano basil and a white wine stick pot, simmered. Added a blob of Greek yogurt for the creamy/dairy/milk feel.

White sauce with garlic, all spice and a bay leaf.
Grated cheese (gotta make em eat it, somehow).

10% frozen mince (usually for the dog )

Layered up.

The full pan photo has disappeared... it was a full pan!

It's on a slow oven, I'll serve with garlic bread (again, to appease the pickle clan).

Obviously it's a mishmash of traditional stuff and short cuts.

I am a happy short cut queen. I once had 6 kids. I had to be.

So let's see....

Again reminder- experiment in progress- no judgement ta!

You star, pickle.

(I reserve my judgement as requested although I soooooo want to comment on that layered up pic...)

Go on! What would you say? I mean raw mince, obviously. Cheese in the middle, obviously. What else am I missing in the NEVER DO THAT stakes?

This is so exciting

@picklemewalnuts

The full pan photo has disappeared... it was a full pan!

It's on a slow oven, I'll serve with garlic bread (again, to appease the pickle clan).

Obviously it's a mishmash of traditional stuff and short cuts.

I am a happy short cut queen. I once had 6 kids. I had to be.

So let's see....

Again reminder- experiment in progress- no judgement ta!

I bet it ends up delicious since we have all slagged the method

Would you like a mid cook oven photo? For added detail?

She can't cook, can she? Never mind, as long as she doesn't serve it to an Italian.
Just make sure you have another engagement if she ever invites you to dinner.

This is, of course, real time. No speeding up, or 'here's one I prepared earlier...'!

We'll be happy with any photos you are able to post @picklemewalnuts

It's the taste test that will be crucial though.

Oh crumbs

@picklemewalnuts

Go on! What would you say? I mean raw mince, obviously. Cheese in the middle, obviously. What else am I missing in the NEVER DO THAT stakes?

I suppose I might have said something about the garlic in the bechamel, if I was being funny about it.

But honestly, whatever you do it's just the RAW MINCE that is the issue. (Not sure whether to be relieved or dismayed that it was frozen mince, though.)

Eugh. I am just thinking about that greyish scum that happens if you boil mince, bubbling up round the edges of the lasagne.

Yes, I think you might need an in-progress oven shot.

Be fair, squirrels! I've got to get some flavour in there, somewhere!

@picklemewalnuts Your dedication to this thread is truly admirable 🤣👏🏼 This is the kind of content I’m here for 🤣

To be fair, I've not done much of use elsewhere on MN! I've never offered up a parking thread, fallen out with neighbours, found a kitten... and my dog is too distinctive to post. Instantly outing.

So what I have, I offer... some dodgy, shortcut cooking.

Can I ask @picklemewalnuts, is this frozen mince? It looks very separate but maybe its my eyesight 🤔

@picklemewalnuts

Be fair, squirrels! I've got to get some flavour in there, somewhere!

You did ask

I have zoomed in and I am not sure if it's leaking greyness around the edges or if it looks... edible.

If this works you need to make a TikTok for the quick cooking kids, like that American who taught us all how to microwave the perfect cup of British tea.

@picklemewalnuts

To be fair, I've not done much of use elsewhere on MN! I've never offered up a parking thread, fallen out with neighbours, found a kitten... and my dog is too distinctive to post. Instantly outing.

So what I have, I offer... some dodgy, shortcut cooking.

You think to little of yourself @picklemewalnuts - this is MN royalty type content 😂

I’m intrigued about the dog though? 😭 what kind is it?

@AmyLou100

Sounds disgusting. People who do this can't cook really. Dumping things together is not cooking.

So funny! And so true!!

In agreement with cooking the ragu first, & in industrial quantities, but what is this heathen notion of draining the fat off the mince?! That's most of the flavour!

It's not supposed to be healthy. Look at Garfield. Fine figure of a feline.

@picklemewalnuts I am Impressed with your dedication

I have never cooked with raw mince but I said before I’ve made lasagne with not cooking the mince for half a day - unlike most of mn

Think I’m the only one who does for maybe 20mins then layer and cook

I think it will turn out ok