Who is BU, 1 or 2, lasagne building

[Stevearnottsbeard]

Lighthearted but I'm intrigued as to how everyone else puts together their lasagna... Not the ingredients or cooking but the actual 'building' of it, me and my husband disagree.
So I've been making it the same way for years, husband has never complained about it and loves it but last night was surprised to find out how I constructed it, he said he would do it differently, so which way you would agree with:

1. Meat, pasta, white sauce, repeat, cheese on top.
2. Pasta, meat, repeat, white sauce on top only, cheese

1. But I start with pasta layer (love it getting crispy) then number 1 as above.

@Stevearnottsbeard

I have to admit I use a jar of lasagna white sauce so I'm not sure what it's classed as. I have tried making bechamel sauce on numerous occasions, I just can't get to grips with it so I cheat, but I make the ragu from scratch including veg such as carrots, peppers and mushrooms. I am 1. It never occurred to me before to make it any other way, but I do however take people's point about pasta on the bottom making it easier to serve so as I compromise next time I will do that, but I'm not cutting down on my white sauce!!! 😂 😂 😂 😂

Carrots?! Peppers?? Mushrooms?!?!?! These do NOT belong in ragu!

I do pasta, meat sauce, pasta, white sauce, meat sauce, pasta, white sauce, meat sauce, pasta, white sauce, cheese

1

Neither of you are right but he's closer to the way I do it.
Meat, pasta, meat, pasta, meat, pasta, bechamel then Parmesan.

I don't like white sauce. I just do meat, pasta, meat, pasta, meat, pasta, meat and then thick grated cheese on top.

So, closer to your number 2 method, but I'd never start with pasta, it has to be meat sauce underneath or the pasta won't cook properly.

I can't believe your husband is a chef and will eat bechamel from a jar! It's one of the easiest things to do, he could teach you very easily

As many layers as I have sauce to use up.

I never make lasagne 'directly from the packet of mince', it's always the using-up dish after I've made bolognese or chili on a previous day and have reserved some of the meat sauce. (Obviously if the previous meal is chili then I take out the sauce for the lasagne before adding spices.) I find it a bit of a faff to make, so like just having to make the white sauce before the layering step.

I’m closer to 2 but with a few flecks of the bechemel sploged around on the interior layers and then a whole flood of it on the top layer only. Also the empty dish is splodged with flecks of bechemel before putting pasta down. It’s a messy business building a lasagne in my house

1 but because my lasagne dish has a big surface area I only manage 1 layer of each.

@FreezerBird

A combination I think:

Pasta, Ragu, bechamel, pasta, Ragu, bechamel, pasta, bechamel, cheese.

I make it this way as well

Which cheese?

Parmesan, but I’ve used pecorino.

You’re both incorrect, it’s a very thin layer of sauce first, then noodles, meat in sauce, noodles, cheese then repeat from * and top with mozzarella only.

I do it number 1. Dh is a chef and does number 2 🤷🏻‍♀️ I still think my way is the correct way.

Number 2 is a pervert. Cheese sauce, meat, pasta, cheese sauce, meat, pasta, cheese sauce, sliced tomatoes, mozzarella, black pepper. Thems the rules.

Meat, cheese sauce, pasta, meat, cheese sauce, pasta, meat, cheese sauce, grated cheese.

1 definitely

I curl my lip at lasagne that doesn't have a white sauce layer in the middle

1

Pasta, meat, bechamel, pasta, meat, bechamel. Never had it stick at the bottom, but then I do quite a wet (and probably incredibly inauthentic) ragu.

2 here

I do
A drizzle of sauce
Pasta
Meat
White sauce
Pasta
Meat
White sauce
Pasta
Meat
Pasta
Spinach tasted of sauce and cheese

A small amount of white sauce, pasta, meat (well vegi), white sauce, sprinkle of cheese, repeat until top then white sauce and cheese only on top layer.

It's number 1 of course.

I use a cheese sauce rather than just a white sauce and only put it on the top. I don't think I could make enough cheese sauce for two layers if I tried! Everything is by eye and I make the same amount each time.