How do you layer yours?? boring question.

[AntdamnTheDM]

Terribly boring question...

How do you layer your lasagne?
Have ages to put it together, so was wondering what was the best way to layer it. Have made loads before, but am bored and wanted to know how others do it.
Thats about it really.

Told you it was boring

meat
pasta
bechamel
repeat

Usually the sheets are overlapping.

Meat
Sauce (supposed to be bechamel but I add tons a bit of cheese)
pasta

Repeat.

And, obviously loads of cheese on top. Lasagne in this house is a rare, heart-attack-inducing, calorie-laden affair.

Meat
Pasta
Cheese sauce (not proper bechamel...)
Meat
Pasta
Cheese sauce
Grated cheese

Pasta always in a single layer, and I make sure it's got plenty of sauce all over to stop it drying out.

Bolognaise
Bechamel
Pasta, and repeat.
Then more bechamel and grated cheese on top.
My favourite supper!

meat

pasta

white/cheese sauce

repeat

Thin layer of bechamel
pasta
meat
pasta
bechamel
pasta
meat
pasta
bechamel
grated cheese

I find starting with a thin layer of bechamel and a layer of pasta makes it far easier to serve. I overlap the pasta sheets slightly to stop the two sauces mixing.

meat, pasta, bechamel, pasta (meat and bolognese sauces never together), meat, pasta, bechamel, cheese. and i lie the sheets in alternating directions on each layer.

you must have a very deep dish to manage all those layers ninja - and an enormous suacepan for the bechamel - even when i make twice as much as i think i need i never have enough even for 2 layers.

btw typo - "meat & bechamel sauces never together"

Lots and lots of bechamel, mixed in with the meat sauce, so the meat sauce is sort of creamy.
Then layer sauce, pasta, sauce for at least 6 layers.
Top with one layer of just bechamel and then loads of extra cheese.
(dp Italian chef and this is how he does it)

ewwww mixed in? really?

Nah, it's only two meat and two bechamel really, the pasta hardly takes up any space. The bottom layer of bechamel is thin - just enough to cook the pasta nicely and stop it sticking to the bottom of the dish.

I think my dish is pretty standard. Off to look.

'tis about 8 cm deep, maybe a wee bit more. That's about standard, isn't it?

I only ever do a roast veggie one so it is very very simple:

roast veggie sauce
pasta
roast veggie sauce
pasta
roast veggie sauce
cheese

Interesting. I made a lovely one at the weekend (even if I do say so myself ) but I only put the bechamel sauce on the top. So had meat, pasta, meat, pasta, meat, pasta, bechamel. I had pre-softened the pasta in a bit of boiling water first though.