Making a lasagne from scratch

[tangerinemagic]

Does anyone actually see the return of investment of time and money here?

I spent 2.5 hours making one (before it even went into the oven). The bechemel sauce took an hour. I don’t know where the time went but melting butter was fast and adding flour but stirring in all that milk and keeping the thickness too forever and I still ran out for the top layer which was devastating (it’s a one layer lasagne). Grating 50g Parmesan to go in is a work out, that’s before the 75g of cheddar to go on the top of it all. I did have kids with me but I wouldn’t ever bother doing it again.

I grew up eating dolmio made lasagnes and that’s how I was taught but since knowing that’s not the right way and additives etc, I’ve just bought lasagne from the deli or restaurants if I go out. Shop bought Charlie Bingham is lovely.

2.5 hours is such a long time. Does anyone do this regularly? It’s like two meals. A bolognaise then a bechemel and that’s before the art of the quantities and building the darn thing.

AIBU to feel so frustrated by this and not want to ever bother again. (Not going back to dolmio either)

OP, that's a lovely update. I'm so chuffed for you! It's brilliant that you're going to give it another go. It's literally the only way to improve and learn, whatever it is we're trying to achieve.

Enjoy your delicious lasagne! If I ever run out of béchamel when layering up a lasagne, I've occasionally used a thinly sliced ball of mozzarella!

When I make ragu, I almost always need to reduce the liquid over fierce heat at end of cooking.dont be afraid to do this for all ragu, bolognaise etc…even chili con carne…it massively enhances flavours and should be dry..the Italians don’t eat wet bolognaise sauce…it coats the pasta. Pasta shouldn’t sit in a down of gravy 😂😂😂

The trick is to make a double quantity of bolognese and have spaghetti bolognese one week, then freeze half the bolognese and defrost it to go in the lasagne the next week. I'm not sure how it's taking you so long to make the bechamel, it only takes a few minutes to mix the milk in? As for grating the parmesan, you can buy it ready grated or use a food processor.

Tangerine - I heat the 750ml of milk in the microwave. Maybe for around 3 mins with a stir in the middle. I also make it in the morning, let it cool and then put it in fridge. It then goes in the oven later to heat up for 45 mins and leave for ten mins before serving. It is a faff but is great for putting aside portions in the freezer or for feeding lots of visitors.

It shouldn't take this long. Once you've done it 2 or 3 times, you should be able to get it done on about 1 h (from.orep to finish).

I do it in 2 parts. Make the meat sauce when I have some time one morning / evening and then freeze. Defrost and make the bechamel and assemble. It really does take a long time otherwise

Italians don’t have cheddar 🤷‍♀️🤦🏼‍♀️
parmesan grated over top layer of bechem l, then mozzarella torn up ( pulls away in thin strips) and distributed evenly

it needs to taste of ragu and be creamy. Why the obsession with all that cheese

chedder is for macaroni cheese…and very nice too…but Italians don’t have cheddar to put into lasagne historically.

they do sometimes add ricotta for more creaminess.

How are people making this so fast? what is your secret? I take 90 minutes to make one, it takes ages chopping the peppers ( I put quite a few in to be fair), onion and fresh garlic before I even start cooking. The cheese sauce is the hardest part, takes me ages to make, does everyone add the milk very slowly and keep whisking or is there a quicker way of doing it?

I like to batch cook and with lasagne the maximum I can make at one time is 3 as the cheese sauce is so difficult, any tips on making in a large quantity would also be appreciated.

Lasagna is good for hiding vegetables in too if the kids are fussy. Just chop whatever you have in the fridge up super small and chuck them in the bolognaise.

You can tell my lasagna is not authentic, but I do make from scratch. I usually do a cheese (roux method) sauce though. Or sometimes a Dolmio white sauce jar. And I use dried pasta sheets from a box. Does that still count as making from scratch?? 🤔

I make a huge batch of ragu in the slow cooker, portion and freeze for kids swimming night and for lasange. Then it takes about 15 mins to reheat ragu, make sauce for on top, grate cheese and layer up. 30 mins to bake which allows 5 mins tidy up and 25 mins doing something else.

This is a great tip thank you

I use a roux method too, is that what’s taking me so long?

Chop veg in the food processor. I make a white source so put milk, butter and flour in the pan and whisk until it simmers for 1 mins and it’s done.

Maybe, when you think about it, it makes very little sense to build something up just to break it down. I wang it all in together and whisk like a mad woman.

I slow cook the bolognese so yes it does take a while. Plus chopping the carrots, onions and celery to go in. Bechemal sauce shouldn't take an hour? I do it only on my days off as it is a time consuming meal to make from scratch. If you make a large one you can freeze portions though so I think worth it. I'm biased but I've never had a nicer lasagne than my own. Either in a restaurant/pub or the expensive ready meals. Homemade is always best if you have the time.

Thank you I hadn’t tried doing it this way maybe il try it.

Thanks so much il try this

Have read nothing but first post, but you’ve inspired me to add a Charlie Bingham one to my delivery tomorrow, they really are brilliant.

How did it take you 2.5 hours to make it? Jesus.
It's just a Bolognese. Takes 20 mins, and you can make the bechamel while that's on. Then layer it up and it goes in the oven! If the sauce took an hour to thicken, you must have not heated it enough maybe?
I think if it's the first time you've made it from scratch, it's taken you loads longer than it should have done. Once you know how to do it / get used to making a recipe you can do it much quicker.
I'd never spend more than an hour, if that!
I'm making one tomorrow - I'd only do it on a weekend but definitely worth it for me!

That being said, shop bought can also be very nice and taste almost home made so I also don't see the harm in time saving either!

If it makes you feel any better Thomas Keller has a recipe for French Onion Soup (in Bouchon) that takes 8hrs just to caramelise the onions... Only for those very serious about food.

I sometimes cheat and instead of making a bechamel I whizz up cottage cheese and Parmesan in the blender with some milk or yoghurt to slacken it. Easy! Even easier, you could just spoon cottage cheese on top of each layer with a sprinkle of your chosen grated cheese. I also batch cook bolognese every few weeks, so I’m rarely making every element of a lasagne from scratch. Agree that it’s hard labour to do it all in a one-er from scratch; but I do think it’s worth it to slow cook the ragu and take your time with it all!

top tip for lasagne… creme fraiche with grated cheese in it makes a terrific béchamel sauce! There you are, saved you an hour!

I used to love making a lasagne from scratch, including the pasta.

I don't have the time now I have children.

Adding a second post because I only read the OP thinking it was only a 1 page thread and now I feel like my post felt a bit harsh and judgy 😂
Doing it with small children on a weeknight with no help, and for the first time ever is honestly the most batshit thing to do ever 😂 you poor thing!!!
I'm glad it tasted amazing and it hasn't put you off making it again!
Also totally using some of these tips.
Especially the chopping veg in the food processor and hiding it in the ragu!

“ Charlie Bigham” - sorry OP, it’s just I keep seeing it spelt “ Bingham”