help help help help my lasagne

[BananaPudding]

Such a silly question, but I poised with my hands about to layer the lasagne and I don't know where to start! My American recipe says sheets first. Delia says ragu first. My google effort has been inconclusive.

Sheets or ragu first into the pan?

I am, not "I poised" urg.

I vote for ragu first.

I ragu first, then add a layer of pasta, then whits sauce, more ragu, pasta, white sauce and then cheese.

Ragu

Sheets will stick to teh dish.

Also only point cheese sauce on top layer. SOme recipes say all the way through but it doesn't hold together well if you do that.

It should be (bottom first)

Ragu
Lasagne
Ragu
Lasagne
repeat as necessary finishing with
Lasagne
Cheese/bechemel sauce.

I do sheets first; neater when you lift it out of dish. Don't think it matters really.

Bit of mix first.Doesn't matter desperately though.

At this time of night???

Ragu first. I find you need moisture each side of the sheet to make sure it cooks nicely.

sauce first, then pasta, then sauce, then cheese/bechamel sauce, then pasta, then sauce, then cheese/bechamel sauce, etc

finish with a layer of pasta, and then the last amount of cheese/bechamel sauce

Agree with only putting white/cheese sauce on at the end, not throughout.

Hmm. Ragu first obv. Sauce throughout sounds yummy if messy, so think I will do it and just be sloppy.

Peaches, am in the US and it's only 5:30pm here

I had a time finding a recipe that used white sauce at all, here lasagne is sheets, very runny red sauce with meat in, a layer of either ricotta or cottage cheese, and mozzerella. But all the talk of lasagne with bechamel piqued my interest

I don't make a classic bechamel, but just make a cheese sauce (melted butter, stir in flour, cook and the gradually add milk, stir frantically so no lumps and then add grated cheese)

The trick for lasagne is to make both sauce and cheese sauce relatively thin, and this extra moisture helps to cook the pasta, so that you can use dry pasta and don't have to pre-cook it.

whole thing should then be cooked in the oven for 35-40 mins.

Meat then pasta then cheese sauce, then meat, pasta then cheese sauce ETC, keep on going until you have finished, then on the last layer grate some cheese on top! YUM!

what cheese in the sauce? Seems mozz would be stringy and cheddar just weird. I didn't put cheese in, I did Delia's "classic bechamel". So even though I am largely clueless,

Always wanted to do a preen

I add some of the juice from the sauce to the pan, THEN sheets, etc

stops its sticking

well, just to be different - I put a thin layer of cheese sauce on the bottom, then lasagne sheet, meat sauce, thin layer of cheese sauce, lasgane, meet sauce, thin layer of cheese sauce, lasagne, thick cheese sauce.

Why would cheddar be weird? That's how you make a cheese sauce!

Anyway, 'tis tomorrow, so you'll have made/eaten your lasagne. Hope it was nice!

Makes no difference, I keep changing it, just to brighten up my life . Comes out the same every time.