What makes your lasagne special?

[flugelhorn81]

I make lasagne quite often, and am trying to perfect it. I've played around with adding pancetta, porcini and roasted aubergine or peppers. Does anyone make an amazing lasagne and what makes yours special?

I'm on this mission too! I put in chopped onions and celery, brown the meat then add in smoked paprika/tumeric/paprika + knorr veg stock pot and a can of tomatoes or passata + tomato paste. Then I let it simmer to reduce to a nice sauce. I cheat on the cheese sauce and use bought (as I make it almost every week!). Last weeks was amazing even if I say so myself!

Deepfried breaded aubergine and shit tons of cheese and ricotta.

It the hours and hours I cook the sauce.

Lorraine Pascal's Dad's lasagne recipe. It's the holy grail of lasagnes.

Thanks, some great tips here! I forgot about celery, that definitely makes a difference. And cooking for ages helps. I made a really good one with half beef half pork mince once. It looks like Lorraine Pascale's includes sausages so I might give that a go next time!

I don't usually put cheese in my sauce, but I do sprinkle Parmesan on each layer and then mozzarella on top.

Do you put a layer of pasta on the bottom? And do you later bechamel on each layer or just the top?

So many variations!

I agree that cooking for ages is key.

I agree with using half pork and half beef mince and cooking the sauce for ages.

I definitely use cheese in my white sauce - cheddar or something else strong rather than mozzarella, and then Parmesan on the top.

I also think using thinner layers of sauce than you expect helps stop it getting soupy.

I put blobs if Philadelphia on the top before cooking
It melts in lovely and everyone enjoys it

Red wine and bacon. And long slow cooking in the Aga.

The leaving it in the fridge over night and eating the next day 😬

Red wine, mushrooms, celery etc and leave to cook for hours.

A layer of fresh basil leaves on top of every meat layer.

That's a good tip about thinner layers, as mine sometimes ends up a bit sloppy.

The basil leaves on each layer sounds interesting too!

I actually tried tiny pieces of chopped up butternut squash once, cooked with the onions, and it was really tasty. Added a bit of sweetness.

I use pork mince only, my DP was never a fan of beef mince, so this is how I invented my famous lasagna

My BIL claims it's one of the most memorable meals he's had. In a good way of course

Yes to thin layers. And lots of them. It’s a baked pasta dish so there should be lots of pasta in it. I also cook my meat sauce for a long time but don’t do anything outlandish. Onion, carrot, celery plus a little garlic sweated off, fried beef mince and tinned plum tomatoes but not too much, I like a thick sauce which just about coats the meat not something which is 75% tomato. No cheese in my bechemal but parmesan sprinkled on each layer and a good helping of parmesan on top. Sauce on the bottom. Rest for at least half hour after cooking for it to firm up.

My secret is poppy seeds and klowunji seeds (black onion or nigella seeds) they add a real savoury flavour.

A desert spoon of each.

Pesto on a couple of the layers and proper mature cheddar on the top

I disagree with the many layers, I only have three layers and (to me) it's the perfect ratio.

As well as the usual, I add layers of smoked ham and (don't hate me!) layers of squares of dairy lea 😂😂 it's honestly gorgeous and my Italian uncle suggested it as that's how he makes it, and I've never looked back.

Oh yeah and always half pork half beef

I spread pesto on the lasagne sheets facing down

I'm intrigued by the pesto! Red or green? I love pesto!

I also use mascapone in the white sauce on top

Green pesto and make the lasagne early and leave it all to soak in.
Love lasagne and haven't made it for ages.

Lidl do a pork and beef mince pack (750g for £2.89).
Celery, carrot and onion base. Tinned plum tomatoes and leave to cook for aslong as you can.

I make rubbish lasagne so I am in awe of all of you. Never thought of fairylea! And I've always wanted an Aga !