Your favourite lasagne

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Me and my family love lasagne, and I think I make quite a good one most of the time. But I'd like to hear about YOUR best lasagne - please share your recipes and tips! I'm open to classic beef lasagne, veggie options, fish, or anything really! Thanks

It would involve chicken livers.

Oh yum! That does sound like it would be tasty!

Sorry I know this is like sacrilege but the fresh ready made one from Lidl is honestly the best lasagne I've ever had.

Spinach and ricotta. Steam the spinach, squeeze extra water out of it, stir into ricotta and grate in plenty of nutmeg. Later with pasta and a rich tomato sauce (a glug of red wine helps enourmously), top with béchamel and Parmesan.

Had a fantastic pumpkin and pine nut one at an Italian relative’s house once, which I have sadly never been able to emulate.

The lasagne itself is usually made of a bit of this and that. NEVER carrots. ALWAYS cocoa powder.

But my crowning glory is the white sauce.

1/3 quark, 1/3 mascarpone 1/3 Parmesan.

@unenthusiasticfuturedancemom tell me more! Cocoa powder you say?? And I want the recipe for your white sauce, it sounds more interesting than my bechemel...

The bechamel must be made with Seriously Strong cheddar, which you can now only get in Sainsbury’s.
No carrots or celery. Lean steak mince. Lots of salt & pepper in the meat sauce, and fresh basil near the end.

I made this Posh Porcini Lasagne last week, dh was very about it...lots of

is that vegan?
where's the meat?
mushrooms????

and then he practically fought the teen for the last bit

I did add in mozzarella into the mushroom layers just because it looked a little skimpy, it was super delish and a definite will make again!

HFW mushroom and kale lasagne is gorgeous.

Hfw kale and mushroom is very good (and, embarrassingly, even bette rod you add bacon to the mushrooms)

My favourite is Lisa Faulkners- infusing the milk with a clove studded onion and bay, allowing the beef and tomato mix to really develop (she adds in 1 tbs of marmite which adds a wonderful savour). It takes 3 + hour start to finish, but it is so good.

I also had a particularly memorable turkey and pesto lasagne in the wake of Christmas, using up the last of the turkey which will become a regular leftover turkey use.

nourishbooks.com/rich-vegetable-lasagne-recipe/

This is Jo Pratt's recipe from her Madhouse cookbook. It's amazing and my dh actually prefers it to b traditional meat lasagne never thought I'd see the day

Mine is very similar to the one MsHomeSlice linked to, except that it also has spinach in. I often leave the spinach out though. I can't find the recipe online, which is a shame as it's delicious.

The most important thing is a good thick layer of very cheesy sauce on top. Yum.

I made a really nice spinach and ricotta one the other week, but it had tons of cheeses in it including blue cheese. It was a Jamie Oliver recipe I think.

My mum does Delias with chicken livers it is divine. But quite labour intensive for lasagne!

I do Jamie's, half pork and half beef mince which adds real depth of flavour I think

I've just remembered it also has magic BACON

dc2 is having a half-arsed attempt at going veggie, and I am trying to be supportive. So I made this aubergine, ricotta and tomato lasagne at the weekend and was surprised by how nice it was.

Mmmm these all sound amazing and I can't wait to try these recipes! Thanks everyone!

Haggis lasagne

I made a lasagne recently with quorn mince and mushrooms in tomato sauce then a reduced for quick sale carbonara sauce in place of the bechamel sauce. It was very lovely!

I like haggis lasagne

my go-to lasagne is vegetarian. Nigel Slater's mushroom and spinach - its lovely and a family favourite.

Because we like this one so much we've not really had many meat based lasagnes but this one from Ottolenghi is delicious (pork and porcini) www.theguardian.com/lifeandstyle/2017/oct/28/lasagne-recipes-chard-mushroom-pork-seafood-yotam-ottolenghi

Jonty, bechamel doesn't have any cheese in it.
I make my ragu with brisket, chicken livers and pancetta, with onions, garlic and red wine, tomato puree, but no actual tomatoes.
It's cooked long and slow and then used the next day, as it's better reheated too.
I make my bechamel with full fat milk, infused with carrot, onion, bay leaves and black pepper, no celery as we don't like it, nutmeg is added to taste.

Chicken, broccoli and tarragon.

Baked bean lasagne. For me it dates from a student cookbook, but there are various recipes out there.

If I'm being lazy, I roast a squash (chopped up) with some onions. When it's done, I add it to wilted spinach and add some nutmeg. I use that as the base and then add pasta and bechamel. Very easy and tasty.