Lasagne..

[lollyone]

Hi Foodie people,
Whats the best way to to do a good lasagne. Are you meant to cook the pasta layers 1st before you layer them up or just let the juices soften them??
Lately the pasta has been chewy and uncooked when I've made it but not sure if its the brand of pasta?? Thanks

[glenis]

i never cook the sheets of lasagne, just lay them on top of the meat sauce and white sauce sprinkle of cheese ,then repeat the layers with the top layer just white sauce sprinkle of cheese and brown in the oven for 45 mins . it is easier when you use the dried pasta ,as you can just snap it off to get a perfect layer in your lasagne dish ,and you only need to use sheets in a single layer if you use double sheets of pasta that might make it chewy and uncooked ,or perhaps your meat sauce is too dry ,it should be slighty on the sloppy side ,i don't think the brand matters ,i use asdas own cheapo brand and it cooks perfect every time -hope this helps

[Petal~flower]

if you are using dried pasta, you can soak them first in hot water.

I don't, but make plenty of bechamel sauce up

[bimbo123456]

Also dilute the sauce for on top of the lasagna with milk until it is really sloppy. The best way though is to make your own pasta. It is time consuming but worth the effort.
1 large egg to 3 1/2 oz plain flour.
Make hollow in flour and gradually mix in egg until you have a playdough like consistency. You may need to add a little water but don't make too sticky. Put to rest for 20 mins in a plastic bag. Flour the surface lightly and roll the dough out
until about 1/2 cm thick. Fold in on itself so that you have a thickness of 3 layers. Roll again and repeat. After this you should have a smooth pasta ready to roll. I usually do 2 eggsworth for a lasagna for four people but you can cook and keep any extra. Roll the pasta out very thinly. Ideally the italians say you should be able to read through it. I find about 1 mm thick is ok. Cut into manageable size sheets. Brush off any excess flour. Hang to dry (on a clothes horse which has been wiped!!) for 40 mins. You can then cook by putting in boiling water (when they rise to the surface they're done)a couple of sheets at a time. Add about a teaspoon of oil to the waters.. Cool on clean teatowel XX

[Brooksy]

Up until 15 years ago I used to use the tedious cook pasta sheets first method. Since then I`ve used the ready to use sheets with good results. As Glenis says perhaps you`re not using enough stock, and/or as bimbo suggests, a more liquid cheese sauce as it is in the oven a fair while.

[lollyone]

Thanks guys. I think it maybe my mince not liquid enough then. I got a pasta machine for christmas but still not used it cos it seems like alot of effort, but if its really worth it I'll give it a go.
I actually posted another question at the same time about a pasta roller so I think you just killed two birds with one stone Bimbo! Thanks again guys x

[May1982]

I buy cooked pasta sheets and then you dont have to worry about them being hard or uncooked.
I also found some lasagne recipes that might interest you: http://www.sutree.com/Learn.aspx?q=lasagne
I personally made both recipes and they turned out great

[pastafreak]

I am an Italian traditionalist....and I HATE the no-need-to-cook stuff......it never tastes right, nor is the consistancy right. Particularly as I usually make a big 3-layer lasagne. Between the layers I put Ricotta cheese,and sometimes Mozzarella too. And,as an Italian-American-I never use a bechamel sauce...just a meat sauce.