When you make Lasagne, do you...

[Pavlovthecat]

Make it

1. lasagne, sauce, cheese sauce, lasagne, sauce, cheese sauce, lasagne, cheese sauce +cheese
2. Lasagne, sauce, lasagne, sauce, lasagne cheese sauce+cheese

or

1. As above 1, or 2, plus an additional layer of sauce before final cheese sauce and cheese?

I usually do 1. And it tastes great, but wondered if it might taste better another way?

1. prick it stick it in for 12 to 14 mins. DING

Message withdrawn

cheese sauce?

bechamel, surely??

with cheese on top of whole thing

It is generally far tastier if you can make your own mince (space permitting).

I put a little layer of sauce in the bottom of the dish first cos I wonder if the pasta will stick to the bottom if I don't.

Then 1 ie: lasagne, sauce, cheese sauce, lasagne sauce, cheese sauce etc.

no do it this way no messing about with white saucey bollocks

I don't put the egg in and often I don't even bother with the mince but if I do I don't meatball it

I think the ricotta thing makes it much lighter and there's no faffing about making a bleeding roux

Lol at 'saucey bollocks'.

Bechamel sauce bundle but then with cheese added. Gives it a much nicer taste that plain bechamel. Then cheese on top.

Of course not shop bought.

But cod not home made pasta? Surely no-one has that much time to spare? only things pre-made - meat already minced and fresh pasta.

the thought of making home-made lasagne makes me want to cry at the washing up involved

Had one today at Wetherspoons

mp the one I use is much easier not a million pans at all

morningpaper - does not generate too much washing up, apart from me cooking two separate dishes (meat and veggie). I find that if I cook the cheese sauce at same time as bolognaise, I can then clean up, and when its in the oven, and wash all the pans (or, put them in dishwasher nowadays). I like this dish as it means that when it comes to serve the kitchen is clean and tidy, no mad panic to get food on table and sides cleaned (kitchen diner).

Capp that sounds fab, I've book marked that recipe.

So, is a bechamel just the same as white sauce?

Tsar - sometimes I put sauce in bottom, just a little, but more often than not I wipe the dish with butter, extra on bottom, and it stops it sticking all round the dish and on the bottom too.

Bumper it is nice

I never bother with the mince although dh would prefer that I did

but pah

who has the time

Bit poncey, but very rich so goes a bit further:

Meat sauce (thick layer)
lasagne
a few slices of hard boiled egg and fresh tomato
white sauce (with nutmeg)
parmesan
lasagne
meat sauce (thin layer)
lasagne
fresh tomatoes
white/cheese sauce to cover
parmesan to cover

I just layer it however I feel like it! There's sometimes cheese sauce in all layers but if I haven't made enough then just a tiny bit inbetween the rest on top.
But I don't put a layer of pasta on the bottom. Is that the norm then?
And I do hope everyone MAKES their cheese sauce????;)

Mmmmmmm, I really fancy lasagne now!

For the record I normally do
Bolognese
Lasagne
Bechemel sauce with added cheese
Bolognese
Lasagne
Bechemel sauce with added cheese
Grated cheese

Oh and no "faffing about making a bleeding roux" with my bechemel: milk, butter, flour all added to pan and stir over low/medium heat until blended and thickened.

But please don't anyone try my mum's recipe:

dry-fry some mince with some runner beans (note, no sauce)
layer meat/lasagne/meat/lasagne (note no bechemel/cheese sauce)
top with grated paremesan substitute cheese.
Cook in the afternoon, and then reheat when DH & I arrive in the evening.

I have never had to add so much tomato ketchup to a meal to make it go down!

oh jammy I feel your pain

my mother makes hers with 4 packet mixes - 2 tomato, 2 cheese sauce

then courgettes and on one memorable occasion, raisins

I don't put lasagne at the bottom ither princessmel

Thick layer bolognaise
Lasagne
Bechamel
Lasagne again (ds2 doesn't like the two sauces to mix)
Bolognaise
Lasagne
Bechamel
Extra Cheese

The only reason I put lasagne on the bottom of the dish is to make it go further as everyone loves it! I also find it easier to serve out.

Thanks Hatrick, it sounds lovely, might try it out this week.