Can you help me improve my lasagna

[Autviaminveniamautfaciam]

I've been making this lasagna, with a few tweets, for over 25 years. Everyone likes it, but I think it can be improved. It is a staple in my house as I have hungry boys and when I make it, I do it in a massive dish and am able to freeze it.

My current recipe:

Diced onion
2 x diced garlic cloves
1kg of mince
button mushrooms, sliced
250ml of chicken stock
2-3 tins of chopped tomatoes
1 small pot of tomato puree
Seasoning, basil, oregano and marjoram
(all sautéed then left for 40 mins to simmer)

Topping

2 tbsps of butter and plain flour
1.5 litres of milk, boiled then added to above paste
salt
add beaten egg

sauce, then dried lasagna, sauce then dried lasagna, then pour over sauce, grate parmesan on top, let cook in oven for 45 mins with no tin foil.

So, my Lasagna gets a welcoming but I want to change it up by making it really really lovely. I once went round to an acquaintances house and her DH was Italian and she made a Lasagna with his Granny's recipe and it was beautiful. Unfortunately she wouldn't give me any tips or share the beloved recipe, which I don't blame her.

My own feedback is - I think there is too much meat. I think the tomatoes are too processed. The Italian lasagna I had was made with less meat and fresh tomatoes.

I don't want to start adding carrot or other things but want to make a very traditional lasagna. I think it is OK, but an Italian would probably turn their noses up at it.

Tips please for a traditional lasagna, but one that would put a smile on a nonna.

No mushrooms, add red wine, switch chicken stock to beef stock. I would cook for minimum 1.5 hours but preferable 4-6 but I like it rich.

Another vote for nutmeg in the white sauce x

And yes to more garlic!

More layers of pasta, cheese in the becganel and yes yes to pork mince instead of or as well as beef. Tonnes more garlic and a good slug of Worcestershire sauce or Henderson relish

I’d add diced celery and carrot, plus wine an oxo cube and Worcestershire sauce. My herbs are bay, oregano and thyme.

I also use a pork and beef mince mix

Carrots and celery, and make the sauce with single cream instead of milk

yep agree with nutmeg forgot that on my post and also a little white wine too in the mince

More of everything. More garlic, red wine, sugar, balsamic, time reducing. My ex-chef friend always does chicken livers in it too. Lots of mustard and cheese in the sauce.

Use passata rather than chopped tomatoes

Why chicken stock rather than beef stock?

Slow cook the meat sauce if you can really be arsed

Red wine in the meat sauce

Yes also go starting with soffrito (celery, onion, carrot small diced).

Some red wine in the tomatoes, and cook them up gently for an hour or more if you can - longer the better.

White sauce - add a couple or three ounces of grated mature cheddar after you take it off the heat, stir in.

I'd halve the mince and add a packet of pancetta. Lots of pepper at all stages.

All the suggestions you’ve been given are good.

But next level, you need to try Goodfood 3 cheese meatball lasagne

I haven’t cooked a normal lasagne since. I don’t faff with squeezing sausages, just get a couple of packs of Waitrose pork meatballs (pack of 20). If there was only one thing I could eat forever - it would be this!

Cheese in the sauce, like you would make for cauliflower cheese, delicious !!!!!

We add cheese to every layer, not just the top

Use the slow cooker - it makes a big difference to the tenderness of the meat.

My American friend was curious about my use of bechamel, she said they use ricotta instead in the us.

I use pork or veal as well as beef, and use 50% lentils sometimes.

If you use toms add a pinch of sugar.

It’s always nicer the next day, do make ahead if you can.

I sometimes put a spoonful of mustard powder in the cheese sauce. I don't like the taste of mustard but adds flavour. It's easy too!!

Beef stock instead of chicken, bung some red wine or red wine stock cube/jelly pot in there too, then a shit ton of Parmesan cheese and a wee sprinkling of nutmeg into your white sauce

Waitrose do a soffrito in their frozen section which I keep in my freezer for when I can't be bothered to do all that chopping (every time!)

Pancetta, chicken livers, heaped dessertspoon of espresso coffee powder.
Passata not tinned tomatoes.

Cook for at lest 2hours on low before assembling, preferably longer.

Eat the day after cooking.

I would swap chicken stock for beef..add red wine , you need more garlic and I usually use beef and pork mince .. let it cook for as long as possible.. I do mine in the slow cooker for at least 6 hours.. it always goes down a treat

Thyme instead of the other herbs and needs cheese in the white sauce

I add mustard powder to the bechamel too, and red wine to the meat. But I think the secret is cooking the meat sauce for a long time.

My children love it when I cook this, but it's such a faff!

Use beef stick rather than chicken, add red wine, more garlic and leave it to simmer for longer than 40 mins.