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).

[Neenook]

Mitchie and Oblomov white sauce on the bottom here too! MIL's recipe... (and she did Home Ec. at Cheltenham Ladies College so it can't be that wrong)

[MitchieInge]

oh thank goodness, we are growing in number

hadn't thought about whether it came from school, it was domestic science in my day , but don't remember making anything nice. Cold soup and horrible French things and scones.

[ObviouslyOblivious]

Meat, white sauce, pasta, meat, white sauce, pasta, meat, white sauce, pasta, white sauce and cheese.

[ObviouslyOblivious]

:o

[OnlyANinja]

Meat
Pasta
Meat
Pasta
repeat as many times as you like
cheesey sauce on the top

No white sauce in the middle, and definitely no white sauce that doesn't have cheese in it.

[choux]

The worst lasagne I've ever eaten was made of only 5 ingredients - mince, jar of pasta sauce, pasta, low fat ricotta, grated cheese. I don't remember the order of layers but the final bit was pasta then grated cheese. There wasn't enough moisture so some of the pasta was hard and crunchy - not nice.

I was starving as had just had a long haul flight but it was very unappetising!

[GetOrfMoiiLand]

I drizzle a hefty bit of olive oil on the bottom of the dish and then start with a layer of lasagne.

Then meat sauce.
Lasagne
Bechamel
Lasagne
Meat
Lasagne
Bechamel & parmesan

Mine ends up quite stiff - I don't like sloppy lasagne.

I haven't made it for ages, will have to do so soon (is one of my family favourites, but it is a bit of a bore to make to be honest)

[noyouhavehadawee]

i mix my mince and tomato mix and white sauce together then layer it without arsing about putting a white layer because its all going to get mixed up anyway, i then finish with white only layer which i have saved in my jar , lash on some cheese , cover with foil and whack in the oven taaar daaaaaaaa - i remove foil 10 mins b4 end .

[RCOR]

I always sandwich my cheese sauce between sheets of pasta, so:-

bolognese
pasta
White sauce
pasta
bolognese
pasta
White sauce sandwiched again if I've made enuf

think I must have seen Deliah do this.

[cyb]

From the bottom up

Meat sauce

pasta sheet

Jamie's easy lasagne white sauce

pasta sheet

Meat sauce

pasta sheet

Jamies easy lasagne whiet sauce

meat sauce

Oh hang on, my dish isn;t that deep

Finish anyhoo with white sauce on top covered with cheese/fresh Basil and parmesan

Bake coeverd in foil

[MitchieInge]

Delia does put the ragu in first. She is also the first to admit that she is a journalist, not a cook.

[OnlyANinja]

I am going ot make lasagne when my friends come round on Thursday now. You have made it so that I have to do it.

[justonemorethread]

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

[breatheslowly]

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

[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.

[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.

[MrsWembley]

a dab of something



The end, part two...

[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).

[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.

[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.

[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?

[HuevosRancheros]

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

Never actually noticed it when eating though :)