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?

Oxo, garlic, loads of strong cheese.

Oh @FrenchyQ that is really handy! Because if I buy two separate packs it's a bit much mince.

I also like the sound of mascarpone in the sauce.

Anyone put Worcester sauce in theirs or is that heresy?

My lasagne is amazing becuse I don’t have to cook it. DP makes the lasagne, he keeps it simple but cooks the sauce for ages and uses the blend of pork and beef meat and the usual carrots onion and celery.
It’s fucking lush it is.

It sounds like pork and beef is the way to go! I'm definitely going to try some of these tips next time. I like the sound of Lorraine Pascale's dad's recipe, I think I might try that. I can't explain how much this thread pleases me...

Grated carrot & finely chopped celery in with the onions at the start. Cook for hoooooouuuuuurrrrrs.
Grated cheddar and nutmeg on the top.
Sometimes I put a bit of pesto in the sauce if I'm feeling fancy. Marmite / worcestershire sauce also works well for the umami.

I use Worcester sauce

I made a vegetarian one today from the first Happy Pear book. It was amazing!! It had roasted garlic in the sauce and I would totally recommend the recipie. Think it's on YouTube.

Layer of butternut squash... yum

Mine is veggie and I use puy lentils instead of meat.

Loving the idea of spreading pesto onto the lasagne sheets.

Also the idea of layering butternut squash in it - do you cook the squash first or just use thin slices of raw?

Secret ingredients - balsamic vinegar and mushroom ketchup glugged into the ragu. Tomato purée as well as a can of tomatoes.

Also, all the cheese you can possibly imagine!

I do an extra layer of spinach and riccotta between the ragu layers.

A large splash of red wine

Brown full fat mince and drain fat off.
Chopped onions
Tinned toms, good quality
Puree
Red wine
Oregano and bay leaves
Salt and pepper
Simmer for two/three hours

White sauce
Butter, plain flour, bayleaf, black peppercorns, milk, cheddar, bit of parmesan.

Pasta sheets

I tend to make this for parties, so 30 portions, in the deep turkey tin with 4 layers. The layers and depth make all the difference.

Was once asked for my card because a chap thought I was an independent caterer . He went very red when I told him I was his boss's wife - think I had a pinny over my posh frock.

I add half a packet of smooth pate to my sauce.

Use white wine and a splash of milk for the ragu rather than red wine.

Also thin layers.

And leave to cool - eat the next day.

Nom

I eat Bolognese the first day and assemble the lasagne and eat it the next day.

Heinz tomato ketchup in the sauce is my special ingredient.

I use pasta,chopped Tom's and tomato paste in mine,find it gives it more depth.I also put a bit of cheese in the sauce as well as cheese on every layer

Pasta=passata

Best lasagna I ever had had carrots and celery in. Pork mince and a slice of ham on top of each layer of pasta. Mmmm I could eat that now!

Ooh I love a fab lasagne!
Celery onion & small carrot base, then the mince, plus garlic & herbs
Then add finely chopped mushrooms, bay leaves, soften them all together then add passata & to purée.
The longer they cook, the better - also ideal if you can let this cool before layering with the pasta & then topping with the bechamel sauce.

Slices of ham.

My aunt makes it! Stuff of Legends in our family

I use Delia Smith’s recipe to make the Ragu sauce which includes chicken livers. The add a depth of flavour to the sauce which is really noticeable if I forget to buy them to add in. The whole thing does take hours to prepare and cook but well worth it. It’s one of the few recipes I batch cook and freeze