Lasagna tips and tricks

[C0keZer0]

I'm determined to nail making a banging lasagna! I think first things first I need a decent lasagna dish...then my next problem has always been my pasta sheets actually cooking. But I wonder if that's because the tin I was using was too deep?

Any advise welcome as my DS loves lasagna and the ones from the market are really quite adding up!!!

I dont soak the sheets or anything. I’d assemble the lasagnes when cold and put it in the fridge for a couple of hours, the sheets will soak in the sauce…

For mine, I put down a layer of homemade béchamel as the base, with ricotta or mozzarella spooned over, followed by a layer of uncooked lasagna, then a generous layer of bolognaise (or roasted red pepper, onions, garlic, tomatoes and courgettes), another layer of pasta, another layer of béchamel and so on. The final layer is béchamel on top of pasta with grated mozzarella over all. You have to balance the amount of pasta with the amount of wet ingredients, remembering that the pasta will soak up quite a bit of liquid.

I saw a tip on here about adding a good slug or two of wostershire sauce and more ground pepper than you think is necessary to bolegnase. Both are.compeltely right. Will be trying the nutmeg now.....😁