Hello

Was talking with friends recently on how we make lasagne and the differences are slight (different sauces ie white, cheese, bechemel etc).

The one thing that stood out though was how many layers shold there be.

I must admit I dont know. Using different amounts and different trays can affect this. I reckon I will usully have 2 layers of pasta, strting with the meat and finishing with white sauce and cheese to top so gives and example of my layering.

Anyone know for sure or is it just personal preference?

CW

I've seen it many many ways..

I've posted a meat lasagne recipe to the site a long time back - lasagne

and I've recently sent a veggie lasagne recipe in that Mamta is being kind enough to sort out (not added yet).

I tend to put a layer of the meat/red sauce down about 10mm deep, add a layer of pasta, add another layer of meat, another pasta, another layer of meat, then pasta and then the white/cheese sauce layer, but it depeneds on which tray/dish I'm using. One of mine will take about 4-5 pasta layers as described above, where my smaller one will only do 3-4. It also depeneds on if I add extras into the layer which make them a little thicker (ie put the meat sauce on then add a layer of baby spinach leaves or sliced cherry tomatoes, sliced and fried mushrooms etc).

Other people will put a layer of meat sauce, layer of pasta, layer of cheese sauce, layer of meat, layer of pasta, layer of cheese etc... (I find this too much of the cheesy white sauce)

It really is personal choice, but they always seem to be topped with the white sauce and cheese grated on...

Steve

I generally use 2 layers of pasta. If too much sauce is left, it can be used with spaghetti another day.

We do three layers. My wife makes b?chamel, which I think is crucial. The dried lasagne sheets are said to require no par-boiling, but we don't believe what the packet says: we soften them in boiling water first.

Finally, once it's done in the oven, we grate comt? and brown it under the grill.

Phil, very true with the dried lasagne sheet, I either splash a little hot water on as I'm putting them in or I make the sauce wetter knowing it will get absorbed..

Steve

I make them with dried sheets, as it says on the packet and it works fine :-).

Seems we all agree or very close to it.

I actually put the sheets in boiling water for a few mins before using and find it works well.

Never tried the bechemel sauce ... muct give it a go. Do most people stick to the one sauce or use 2?

Thanks for all your thoughts

CW

When you say one sauce do you mean just using a meat sauce and not bother with the cheese/white sauce?...if so, I'd say most use 2...

if you mean do we always make it exactly the same.. no.. you change depending on what you have in, who is coming to eat, what its going with etc..

Steve

Well, I do change ingredients, depending on who is coming, what i have. Hence this Fish Lasagne. Or you could use a vegetarian version, using the sauce from the recipe Spaghetti and Aubergine (Eggplant) Bolognese Bake.

I also use 2 sauces, bechamal plus meat/fish/vegetarian.

The great thing about a big ovendish of lasagne is that you can stick the leftovers in the fridge and cut out easy-to-use squares which can be re-heated in the microwave for the kids when you're pushed for time. So the rather time-consuming preparation and cooking pays off in time-saving.

Phil

Steve

I was refering to the white/cheese sauces. Tomatoe based for the mince and then one or two of the other.

I'm mostly a white sauce but friends prefer cheese sauce.

CW