lasagna layers?

[what..the?]

is it bottom up

meat sauce, white sauce, pasta, meat sauce, white sauce, pasta etc

or

meat sauce, pasta, white sauce, pasta, meat sauce, pasta, white sauce, pasta etc

Thanks in advance

[Ankou]

i always just peal off the plastic layer first then microwave it.

just kidding, i would opt for the 2nd one but i doubt it makes that much difference.

[redcrx]

depends how wet the sauce is, when i make it. As the dry pasta needs to absorb the liquid i put more if if sauce is runnier.

[LoftyLottie]

Mine are meat sauce, a bit of white sauce, pasta, meat sauce, a bit of white sauce, etc. and then on the top quite a lot of white sauce and then grate Italian cheese over the top before cooking. However, when dished up it just comes out as a blob, so I don't know why I bother!!

[askyourgran]

I do the second one, or else the white sauce runs into the meat sauce. Plenty of cheese too.

[ummmm]

I do option 2..

LL - How long do you let it rest for?

[AB Editor]

My lasagne goes like this (bottom to top)

Meat
Pasta
Mozzarella, white sauce and spinach
Pasta
Thinly sliced chorizo
Meat
Pasta
White sauce
Pasta
White sauce
Grated Red Leicester & tobasco.

The "meat" is usually a Chili with kidney beans, chillies, peppers etc.

Each layers is really quite thin by the way, otherwise you'd end up with something a foot deep.

[MrIncredible]

Meat, Pasta, white sauce. finshed of with white sauce and loads of grated cheese.
if i have time i let it cool down and refridgerate for a few hours before oven cooking that way it doesn't fall apart when you serve (but it doesn't really matter as it usually taste good anyhow).
I sometimes add some crispy bacon amongst the layers as well to add some extra flavour. My tummy is starting to rumble!

[AB Editor]

Also, option 2 is "correct" as far as I am concerned.

Spare

[LoftyLottie]

I am too hungry to let it rerst, hence the blob. Reheat it the next day for a better effect. I don't like it to be too dry though.

[AB Editor]

Lasagne is always better on the second heating - all the ingredients seems to only get to know each other properly after the first cooking.

[NazNomad]

Mine = same as Lottie

Also agree with Ed, the best Lasagna is yesterday's lasagna.

[askyourgran]

^^I agree there, all melded together. I feel hungry now.

[MrIncredible]

i usually make it well in advance, morning or lunch time! I have to allow extra time because I have make the pasta layers from scratch using gluten free flour (Wife son and daughter all have coeliacs disease :o( ) so its usually a dish we have o prepare in advance !

[Ankou]

ab ed is starting to sound like swiss tony!

[NazNomad]

I wouldn't buy a used car from the Ed either, lol

[albaqwerty]

I was going to do a beef stroganoff for dinner tonight but now fancy a lasagne.

I do sauce, meat, pasta, meat, pasta, sauce etc.

[what..the?]

thanks for all the answers I think i will go with option 2 I have bought some fresh pasta too, ermmmm need to get back to it, don't want it to burn

But.....how long do I cook the meat for before putting in lasagna?

Thanks again, you lovely people

[pastafreak]

I make an Italian-American version (but apparently there are regional differences in Italy)..
Meat sauce,pasta,ricotta cheese,meat sauce,pasta,ricotta,meat sauce pasta,ricotta-then mozzarella,and more meat sauce. There is no white sauce.
I also do a roast veggie version...but that's another story.

[4getmenot]

i do meat in pan thoroughly cooked, tin of cream of batchelors tomato soup, mushrooms half teaspoon of sugar bit of tomato puree. Then layer up with white sauce. I do seperate small dishes so i put pasta inbetween each and then i just put cheese on mine.