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

Really want lasagna again now but making it again today after having it yesterday is a bit much!! 😂 😂 😂

1

1

1 - otherwise the pasta would stick to the bottom??

I love the white sauce most so I normally do meat, white sauce, lasagne, white sauce, meat, lasagne, white sauce, cheese - so pretty much 1.

Neither
Meat pasta meat pasta cheese sauce on top!

Do people pre cook the lasagna sheets?

@sashh

I do 2.

Amazed that people put pasta in the base, I stand corrected! Bizarre I’ve never heard of it and I like to think I’m a relatively decent cook

But how do you serve it if it has no pasta 'base'? Or do you make individual ones?

Cut and scope, the shop bought ones don't have pasta bases either (the non individual ones too)

1 but eith cheese on each white sauce layer!

1 is the traditional way as the other options could burn in the oven

1

pasta, meat sauce, liitle white sauce,
pasta, meat sauce, liitle white sauce,
pasta
Lots of white sauce on top

1

1

1 is correct.

I think 2 is similar to the way you’d make American lasagne which is a different thing altogether.

@Batshitkerazy

Do people pre cook the lasagna sheets?

Depends

I just found a Mary Berry (I think) recipe that says no, but to put in fridge to sit for 6 hours so that the moisture in the wet layers soak into the pasta leaves and then it ends up nice and soft

Too long and it’s too sloppy

www.bbc.co.uk/food/recipes/mary_berrys_lasagne_al_16923 Found it! It’s really nice

I make it with lacto free and gluten free stuff

I do it as per number 1.

Peppers and mushrooms do not belong in there though.

I pre-cook the lasagne sheets for a minute or so, in an omelette pan of simmering water. So I have the lasagne dish, the ragu dish, the white sauce dish and the pan of simmering water all in front of me. Pop two lasagne sheets in the water for a minute, then into the oiled dish, next two sheets into the water, by the time you've done ragu and white sauce these two are ready. Repeat about 5 or 6x then cheese on top.

I do the Delia all in one white sauce, I don't even weigh or measure I can do it by eye as I've done it so many times. Use Dijon mustard. Then a bit of grated parmesan and nutmeg in at the end.

2....you need a pasta base to act as the bottom.....having the bolognaise part at the bottom surely is messy when you are serving it?
(sometimes i par-cook the lasagne so it doesn't stick)

I do 2 but the bottom has to have a couple of spoons of sauce first to stop the pasta sticking to the dish. Dh does 1.

1

1

1 for sure

My mum’s vegetarian lasagne is quite different.

It alternated tinned tomato spaghetti with layers of lasagne.

Quite different and memorable.

1 - with 3 or 4 layers. Usually 3 as that's when I run out of components unless I have made a huge batch. sometimes sprinkle a bit of cheese in the middle white layers