Lasagne

[sherrardk]

Made lasagne for the first time today and whilst it tested lovely (I even tried it myself) it was sloppy. I used my usual bolognase and cheese sauce recipes, any ideas where I went wrong (my bolognase and cheese sauce are already quite thick) thanks.

[Milvus]

This can happen if you buy and use the soft pasta. Try the hard pasta sheets instead

[gingejbee]

Could be something to do with the pasta sheets - you can pre-cook them or put them in uncooked (I never do the latter).

[sherrardk]

Forgot that bit, used hard lasagne sheets which said not to cook them first (it's not a big deal - everyone had seconds - I just like to get things right).

[humbersloop]

sloppy how?

[murraymints]

Drain off some fluid from Bolognese ...don't have as wet as a spag bog

[Nibble]

^You haven't given the cook the day off again have you, HS......

It's a sunday ------ Remember the last time?

[EcclesCake]

Two things spring to mind your bolognase needed to reduce a bit more and you didn't leave it to rest for 15 minutes before you served it.

[humbersloop]

look nibs, if it's that business about the mushrooms again..

[sherrardk]

Do you mean, leave the cooked lasagne to stand for 15 minutes? Who'd have thought it would be such a faff (shame they enjoyed it so much, kind of feel duty bound to make it again now).

[EcclesCake]

Yep, take it out of the oven and get the table laid, hands washed, drinks poured by the time that is all done the lasagne is ready to serve.

Lasagne is a bit of a faff if you make it all in one go. I make massive batches of ragu and freeze so that all I need to do is the white sauce and whack it in the oven.

[DTCwordfan]

Enuff ragout to fill North Surrey....^

[sherrardk]

My plan is to make loads of meat sauce and freeze it but I already have to make loads just for one meal (might need to get an industrial sized frying pan). Will try to let the lasagne rest next time.

[LyndaB]

First of all, I always make my lasagne a bit sloppy because we all prefer it like that! I think it's horrid when you can slice it like a cake, far too dry with nothing to dip your garlic bread in!

When I make lasagne, I use dry, uncooked pasta and make the sauce a bit runnier than I would for bolognaise. When assembed, I leave it to stand so that the sauce soaks into the pasta. Before cooking, I top it with grated cheese. It's always delicious (and runny lol)

[Nibble]

I was thinking more of the onion bargee - don't know where he got that recipe for it...... and shudder to think!!! :)

[EcclesCake]

Here you go Sherrard http://www.nisbets.co.uk/Bourgeat-Non-Stick-Fry-Pan/K744/ProductDetail.raction

[jamesnan]

Buy the chilled lasagne from Lidl, absolutely delicious, can't be bothered to make it after tasting that one

[Gavmacp]

Sherrardk,
Mother makes a lovely salmon lasagne with a bechamel sauce and fennel seeds delicious! Again a bit of a faff you have to cut the salmon long ways.

[pastafreak]

Do it the Italian American way...no bechamal sauce. Just the ragu,and layer mozzarella and ricotta with the sauce. It makes a 'drier',firmer lasagne.
Lasagne is always better the next day.

[heathfield]

I always leave lasagna till next day to allow it to firm up, and yes, I prefer it when I can slice it like a cake, instead of having it slop over the sides of the plate!

[coco14]

eat it