What is the correct order to layer lasagne in?

[breatheslowly]

Please don't tell me there isn't a correct way - I need a definitive answer. I do meat, pasta, white sauce x 3 plus some cheese on the top. But I find putting the meat sauce onto the white sauce strangely disturbing (as it is lumpy so doesn't pour on).

[Sinead100]

@29653211a You're a legend and YES yours is the correct way! Who are these heathens omitting the base pasta layer?!

[Confusedbeetle]

Meat
Bechamel
Pasta sheet

Repeat finish with pasta sheet, bechamel and cheese

[29653211a]

Because Lasagne is the meaning of life

[Snog]

@29653211a why have you suddenly revived this thread from 2012?!

[Snog]

OMG so many variations!
I do mince,pasta,mince,pasta, cheese sauce, grated cheddar

[29653211a]

Most of you are getting it wrong, but I'm sure it tastes amazing regardless.

You should lightly grease the oven dish, then start with sheets of lasagna (par boiled), followed by meat, then pour the bechamel over the meat, followed by some grated parmesan or whatever cheese you want like mozzarella.

Then repeat the process, pasta, meat, bechamel, cheese - make the layers thin-ish.

Depending on how many layers, finish it by either adding the sheets, followed by bechamel and grated cheese or just the sheets and cheese on top (i prefer bechamel on the top).

There, the perfect Lasagne!

[Shortyboo1984]

Im having disagreement with other half on layers of lasagne he says white sauce on bottom then pasta then mince then pasta etc and then a layer of pasta on top with white sauce and cheese but I've always done white sauce on bottom then pasta then mince then white sauce then pasta etc x

[Metid]

Forgot to say!!.. Definitely has to be able to stand on its own! :)

[Metid]

My way, as taught by a Sicilian when younger...

Pasta
Meat
Sauce
Pasta
Boiled egg slices
Meat
Sauce
Pasta
Sauce
Cheese

My girlfriend's lasagna, who is from Torino, is minus the egg and puts meat as well as sauce and cheese on top. Either way its always good!! :o

[jojane]

I spoon off some of the sauce from the meat and smear over the pan, then a layer of pasta, then some meat, then some more pasta, then a load of cheese sauce, then a layer of pasta, then more meat, then layer of pata then top with defrosted spinach cubes and the rest of the sauce then grated cheese.

[FredFredGeorge]

Meat
Pasta
Cottage Cheese
Spinach
Meat
Pasta
Cottage Cheese
Spinach
Meat
Cheese (mozarella and cheddar mix)

so don't bother with making a white sauce, too much hassle and it doesn't need that much liquid in it with the sauce and spinach.

[MrsWembley]

I snap!

[timetomoveon]

I do pasta on the bottom cos then it's easier to get it out of the dish. Then meat, sauce, pasta, meat, sauce, pasta, meat, sauce, pasta and finish with cheese sauce with extra cheese on top.

[cleanandclothed]

Meat White sauce pasta repeat twice, then meat White sauce cheese. But you lot have convinced me to try the smear of White sauce and then pasta first next time, but then I shall continue to layer meat White. Sauce pasta after that!

[HuevosRancheros]

But it never snaps "properly" does it? So I end up with weird little triangles :(

Never actually noticed it when eating though :)

[electricslide]

So who snaps the corners off the lasagne sheets to make them fit the rounded corners of the dish? or is that just me?

[MrsWembley]

I had lasagne take-away from our local restaurant tonight. We have take-away from there lots coz it's lovely, there's not many Italians do take-away, and we're frightened that without local support it'll close!!

I noticed (without taking it apart in front of DP) that the meat, etc. layers were very thin and there was lots of pasta.

The meat sauce, btw, is the best I've had, bar mine, of course.

[tb]

From the bottom

Bechamel
Pasta
Meat sauce
Bechamel
Cheese
Pasta
Meat sauce
Bechamel
Cheese
Pasta
Meat sauce
Bechamel
Cheese
Pasta
Bechamel
Cheese

Otherwise, if you don't have a bit of white/bechamel sauce at the bottom, not sure if the pasta would soften properly.

[DontCallMeBaby]

Fresh from the kitchen (we've eaten early as we're going out):

meat (mince, onion, garlic, pancetta, creamed tomatoes, oregano)
pasta
meat again
dribble of white sauce with nutmeg
pasta again
meat again
dribble of white sauce again
pasta again
comprehensive coating of white sauce
scattering of parmesan

Just the right balance between sloppy mess and stodgy dry thing. Very nice it was too (pasta was a leetle bit undercooked tbh).

[MrsWembley]

a dab of something



The end, part two...

[MrsWembley]

Oh dear god, where did all this nonsense come from about pasta welding itself to the bottom of the dish!

In all the years I have been making lasagne, this has never happened to me. Surely if you start with meat or () sauce then you will lose a certain amount of this on dishing up? It would be like one of those god-awful pretend pies that only have pastry on top! I like the idea of a dab if something on the bottom of the dish to keep it loose but really, it has never been a problem for me.

As some have already been discussing, it should be served in neat slices not sloppy messes.

The end.

[Lareine]

once its cooked (whatever order you layer in) turn oven off and leave it for 15 mins

Voila, non sloppy lasagne

Also, if you put oil on the meat instead of the pan, it breaks up without bashing crap out of.

[breatheslowly]

Pepperoni? Doesn't it come out quite spicy and salty? Actually that sounds like a better idea than DH's addition of chorizo.

[justonemorethread]

Delia makes risotto in the oven. 'Nuff said.
She should really stick to British recipes (which are great)