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

I do meat, pasta, bechamel, cheese, meat, pasta, meat, pasta, bechamel, cheese. I like that little bit of bechamel and cheese on the bottom layer because I love my lasagne cheesy! I also do 3 layers and use a deeper dish than a traditional lasagne tray.

I often fancy a cheese sauce with things but can’t be bothered with the stirring!

Although I can make a proper roux sauce, my cheats way of making a easy cheese sauce is to dissolve cornflour in a small amount of milk, add to more milk and then bring to the boil. Only needs stirring whilst it thickens and is less prone to lumps and quicker than a roux sauce. Dump in shed loads of cheddar and season. I have no idea on amounts mind you. Freezes adequately too!

Roughly one

Meat, mozzarella cheese, pasta, white sauce, parmesan repeat

Ragu, pasta, ragu, pasta, ragu, pasta, bechamel, cheese.

I find bechamel in the layers makes it too sloppy, although I may be basing this on years of only making veggie lasagna - meat ragu is 'stickier' I think.

Also Ds really doesn't like any sort of milky sauce so peels off his top layer for the rest of us to fight over. He wouldn't eat it at all with bechamel layered through it.

Meat, pasta, sauce, meat, pasta, sauce, cheese

I would love to add more cheese but my husband isn't a massive cheese fan whilst me and the kids love cheesy stuff... He does like pizza though... Maybe that's why he would only do 1 layer of white sauce on top 🤷🏻‍♀️

Definitely 1 for me !
I find putting pasta first allows it to stick and it doesn’t taste of much.
Always meat first.

Plus, lots of cheesy sauce

Cheesy white sauce in a lasagne ----Ugh!
Follow Delia, meat with wine in it if you want more flavour, sauce, pasta repeat if necessary. Parmesan on very top.
My cheat when children were young and needed vegetables was to grate carrot into the Bol when I cooked it. They never spotted it and the touch of sweetness appealed to them. Don't do it now though.

1 but with no meat (use veggie alternatives) and with dairy-free sauce!

I always put a layer of pasta down first I know it's not right but the pastas the best bit!

1 but also put a some cheese sauce at the bottom and a pasta layer before the first layer of meat.

Meat, pasta, bechamel, pasta, meat, pasta, bechamel, pasta and so on. Top layer bechamel and a sprinkle of cheese. I have been known to also add a spinach and ricotta layer.

Pasta, veggie bol, white sauce - repeat then cheese on top of the last sauce.

1. The pasta sticks to the bottom otherwise.

And its totally cheese sauce. Try adding smoked cheese to it, it's amazing!

runs from pitchforks

I recently gave up making white sauce for lasgne...I layer the meat ragu and pasta in that order, three or four repeats and then I use mascarpone with grated parmesan and thyme leaves mixed though, give it a really good stir and it becomes just about pourable...really nice thick layer over the top of the last pasta layer and then rip up a ball of mozzarella on the top

It's much easier to dish up, much less sloppy

I do (from bottom up):

white sauce
pasta
meat
pasta
meat
pasta
white sauce
cheese

Not too much white sauce.

No cheese

1

doesn't pasta stick if you use it as a bottom layer?

I only do 2 layers of white sauce - 1 in the middle and 1 on the top. So would normally do
Meat
Pasta
Meat
(sometimes pasta)
White sauce
Pasta
Meat
Pasta
(sometimes a bit more meat)
White sauce
Cheese

Pasta, meat, sauce, then last layers are pasta, meat, pasta, sauce with cheese on top

I do 2 and i was taught by my italian great grandma! No cheese on lasagna though.. its not supposed to be there.

I was taught (by an Italian friend) that you put a layer of pasta to start. Then it's really up to your own taste about whether you layer the meat with the Béchamel sauce, or just ragú and pasta.

Ragu at the bottom
Then

Pasta
Ragu
Belchamel sauce
Either parmesan or mozzarella (I alternate between the layers)

Repeat until 5/6 layers

Top with more belchamel sauce and both parmesan and mozzarella. Sometimes also breadcrumbs to give it extra crunch.

I put a dribble of water - just enough to cover the bottom of the dish and then start with pasta (a genius trick I saw done by Allegra McEvedy on Economy Gastronomy that stops it sticking). Then I do meat, pasta, béchamel, pasta, meat, pasta, béchamel, pasta, etc, finish with béchamel and some cheese if I have it. I like my lasagne sturdy - none of that slithering all over the plate crap. It should stand up by itself.

2 - I put a bit of olive oil on the bottom of the dish to stop the pasta sticking