How do I stop my lasagne from being sloppy?

[SirChenjins]

I always use low fat mince and make the bechamel sauce thick, but it makes not a jot of difference - delicious but sloppy lasagne. What am I doing wrong?

I’m kind of wishing I hadn’t agreed to a lasagne now. We’re meeting DS’s GF’s parents for the first time after they’ve been together for 3 years and his GF has begged me to do my lasagne. I’m happy to serve sloppy lasagne to my family but on this occasion I want it to look a bit nicer whilst still tasting the same.

Wonder if our lovely local Italian restaurant would do me one to take the pressure off?!

It’s kind of hard to tell really - all of it, I think. That’s a great idea about the flour, I’m going to try that as well.

Use dried pasta. Add lentils into the mince. When cooking the mince maybe drain off some of the fat. Don't use as much tomato. Leave in fridge overnight before baking. Bake uncovered.

I layer Ragu and pasta then only put the béchamel on the top. Makes it less sloppy.

Dry pasta uncooked.
Ragu should also look pretty dry when it's added - as above ideally cooked for as many hours as possible. No need for flour. Thin layers.
Bechamel unlikely to be the issue unless you are adding masses of it, just needs a smear on each layer.

Then leave to rest for 20 min before serving.

Just let it stand for a decent amount of time and it will firm up.

It's dishing it straight up from the oven that does it. I usually let mine sit in the grill (turned off) for around an hour. It's still hot.

Lasagne does take ages. I will only make it on a free day at home because of that. I'm sure yours will be lovely!

Out of interest, does everyone use low fat mince? I use 12 or 20% and drain off the fat after cooking the onions and mince. I think it has a nicer flavour cooked with the mince's fat. But that might just be me and my family!

I don't use 20% but agree 5% is no good. You need the fat for the flavour.

It's the texture of low fat mince as well I think. I find it too dry but I know that's personal taste.

Do thinner layers of bolognause and béchamel and more layers of pasta if you are serving from the oven. I use a whole box of lasagne sheets for 4 people. Although it serves four twice, once the next day.

I find it easier to simmer the sheets for a few minutes until flexible.

Let the cooked lasagne it sit with a towel over it for a good hour out of the oven.

I make my bolognaise with extra passata so it's very wet as I used to have the exact opposite issues with mine being on the dry side at times
I've never had a sloppy one! I think it's all the lasagne that absorbs the liquid.

I use pork & beef mince, I read it somewhere when I was trying to perfect my lasagne.. always drain it well after browning.

Agree with a pp that lasagne is a full day of a job and I only make it once or twice a year as it's a faff.

Totally agree lasagne is not a weeknight meal! Saved for v special occasions as it takes so long.

Cook it twice. It will be perfect.

I find that here people tend not to do enough layers of pasta. Lots of layers with a relatively thin amount of sauce in between is key. Also agree that the foundation is a good bolognese which should not be too liquid - I always make my bolognese the day before and then make the lasagne up on the morning I’m going to eat. It should stand up on the plate!

I say “always”, I rarely actually make lasagne as it’s a lot of work to do it properly!

@SirChenjins so the first layer put on as normal so when the dish is turned sideways on the sheets follow the same direction. Add some of the meat and some of the béchamel sauce. Then the next layer of lasagne sheets place them so they are length way upwards. You might have to break bits off to fit them in. I just use those pieces to fill in any gaps where needed. Repeat with meat and sauce and then do the next layer as you did the 1st one. Depending on how many layers you are doing you just keep repeating the process but always end with the top layer the same as the first one. My first attempt at lasagne was a total disaster. I had a huge blonde moment and just literally chucked all the meat and all the sauce straight on top of the first lasagne sheet

This is such a useful thread. Thanks.

Try again google video Struggle meals lasagna roll ups

@Sgtmajormummy got it now, thanks! They look lovely

@HopingForMyRainbowBaby ahh right, I see what you mean now! Thanks, will give that a go.

Thanks everyone for posting, it’s been so helpful. They’re not coming till the 25th - might just start making it now to be on the safe side!

Agree - infact when I'm dishing up I deliberately let those crispy bits cling to the dish then wolf them down all to myself.

A homemade lasagna - bechamel included - is my favourite tea and worth every moment it takes to make.