Lasagne fail - help please.

[catdoodles]

Bit of a fail with my lasagne recipe today. It tasted fine but fell short on various things so I need help with the best way to layer it, ie how many pasta sheet layers is best, and how long to cook it for and what temp please. All suggestions most welcome.

I think three layers is best although two is acceptable. How long to cook it depends on how big it is but 25-35 minutes in the oven on 180 is normal for me.
What exactly went wrong?

I do three layers then put it in the oven at 180 for about 35-40 minutes.

I normally layer spinach, ragu, white sauce then layer of pasta, repeat, then ragu topped with sauce. Dh likes grated cheese on top and crispy. Agree max 40 mins at 180 until the edges bubble.

My lasagne is always nicest when I let the bolognase sauce really cook down before layering it up.

I do three layers of pasta and cook it for about 40 mins at 200.

I also try to make it the day before (with the pasta uncooked) and leave it in the fridge to eat the day later.

I followed a Mary Berry recipe. Although I make a great ragu so used my normal spag Bol recipe for that from my head.

The pasta didn't have enough bite, it was to greasy, too salty from the cheese, and didn't seem cooked enough.

I will try it again then and do 3 layers of pasta, I only did 2, and not pre cook them, I bought pasta sheets that didn't need pre cooking but dipped them in hot water for a couple of minutes. Won't do that again. I put on way to much cheese because on the top layer I put the pasta sheets and covered with cheese then decided I should have put the ragu on last then needed to put cheese on top of that again. Stupid move making it too greasy and salty.

What should I put on last before the cheese? Pasta sheet or ragu?

I think for my oven 40 mins at 200 should do the trick. I did 50 mins at 180 and it didn't work for me.

I usually layer mine ragu, pasta sheet, white/bechamel sauce. Finishing with the white/bechamel and then sprinkle grated cheese on top of that. I find it helps to make it in advance and then the pasta softens a bit before it's even cooked.

I don't put cheese on the top. Just lots in the sauce. Cheese on the top too might be overkill.

Use fresh lasagne sheets

I did make my own white sauce but is there one I can buy that it is pretty good and just add my own cheese to it.

I put a little cheese in between the layers and a tiny bit on the top. I do 3 layers and have just started using fresh lasagne and it's so much tastier. In fact we've just had leftover from Saturday evening for dinner tonight-yummy!

I do pasta, ragu, cheese sauce (I know it's supposed to be bechamel), 4 times in total, top with some grated cheedar and parmesan and whack it in a medium oven till it's brown and bubbling, about half an hour if the ragu and sauce were already hot.

Dry pasta sheets, I used to do the dip in boiling water thing but it doesn't make any difference.

I cook the ragu right down then loosen it with boiling water to make enough liquid for the pasta sheets.

I always put a layer of pasta sheets on the bottom, then the ragu/meat mix, then pasta sheets, then white sauce, then pasta sheets then ragu/meat, then pasta sheets and finally white sauce with cheese sprinkled on top.
I make the meat mix quite runny so the lasagne sheets have plenty of juice to soak up.
I cook for 45 mins on 180 degrees. I take it out of the iven and leave it for 10 mins before cutting and serving. It's perfect every time. I just use regular dried pasta too.
I really fancy lasagne for tea now!

I do at least 4 thin layers as I like it quite substantial and able to hold shape. Start with white sauce then pasta then ragu then white sauce then pasta then ragu and repeat until the top layer which is pasta then white sauce and cheese is optional. About 40 mins at 180

On reflection I think I need more white sauce, more pasta layers, higher temp oven, less cheese and hopefully I will nail it next time

Yes that's it, I wanted it to be more substantial and hold it's shape which it definitely did not. It all collapsed when I dished it out. And this was after letting it stand for at least an hour.

You want to make sure pasta is on the bottom for it to hold shape, just a smear of white sauce underneath so it can cook

To combat the greasiness maybe fry the mince and drain the fat before adding the tomatoes? Assuming that isn't already what you did. Or use less meat and some lentils?

Yes I will try pasta on the bottom next time because I really like it when it holds it's shape. And on reflection I think considering white sauce takes minutes to make there is no point buying a jar of it. I think I did forget to drain the fat after frying the mince

I don't put snything under the bottom layer of pasta (apart from wiping the dish with oil) and it cooks perfectly. More layers of lasagne is definitely good for shape.

And yes to draining the mince.

Too greasy means mince too fatty (cheap mince problem)

I think that for texture the essential things are:

• don't precook your lasagne sheets
• cook for 40m then leave it to stand for 15-25m before serving - as it cools a little it will become firmer and less sloppy.

Attempting my second lasagne and fingers crossed after all the comments it will hopefully turn out much better.

No lasagne sheets in the world need to be pre-cooked or wet.
The more layers the better and not as much sauce in each layer as you'd imagine. Dp is an Italian chef and gets about 6 layers from 500g mince.