My bolognese sauce is always good, so is my bechamel - but something always goes wrong when I assemble the damn thing. Once (when we had people-I-don't-know-that-well for dinner) it just sort of collapsed on the plates like catsick, the next time it was too dry.
Please give me an idiot's guide to layering the meat, the sauce and the lasagna sheets. (Meat and sauce together? How much of each in each layer? etc.)
Thank you!
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Help me with my lasagne please!
4 replies
viennesewhirl · 14/09/2009 13:46
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