How Do Lasagne Makers Get Their Layers So Discrete

[bednobs]

when my just turns in an amorphous blob of mince and white sauce

[ummmm]

Let it cool for a bit. It starts to set.

[Tilly2]

Make sure the sauce is not too wet.

[bednobs]

between layers you mean? or after cooking

[askyourgran]

Don't have your mince too sloppy, lay the lasagne sheets carefully, and make sure the sauce isn't too runny either grated cheese on the top usually stops it running.

[ummmm]

After cooking like you'd rest meat.

[DTCwordfan]

yummm, I can't eat it at the moment!

[Tilly2]

Having said that. I have only ever seen a 'proud' lasagne on a photograph. Mine stays upright for a minute or so and when you cut into it, it collapses in a heap. Lovely, though.

[-Talbot-]

Yep, let it rest
Or better stil make it for the day after.

[ummmm]

Day after is way better.

[Tilly2]

So, when you warm it up, does it not collapse?

[murraymints]

cook the meat content seperate allow to cool then layer with pasta and white sauce and proceed to cook on...do not have too sloppy a meat content..plenty of onion and mushroom..and good pasta covering...

[-Talbot-]

No, Tilly

[sherrardk]

I've given up on lasagne as mine just goes splat on the plate - cannelloni seems to hold it's shape better but it is a pain in the butt to do.

[Tilly2]

Talbot.....why not?

[-Talbot-]

Dunno.........................I'm not a fekin scientist ;0/

[-Talbot-]

I make it in a large rectangular dish, leave it in there until the day after. I then cut t it into 8 small portions and cook them individually, adding the cheese sauce

[ummmm]

Just let it rest. The sauce sets as it cools.

[welshlibranr]

I find that making the white sauce with cornflour rather than plain flour helps, make it quite stiff and I also use 1/4 cream and 3/4 full cream milk, allow to stand for just a few minutes and it always stays in shape....

[LyndaB]

My lasagne is fantastic and only uses a tiny amount of meat (about 100g for six people and no I'm not making it up). When I've made it, before cooking, I leave it for about 30-40 mins, then bake till bubbling, then leave it again to cool a bit. It doesn't come out in a perfect slice but I don't want it to. I detest lasagne that slices like a cake, it would just be too solid and stodgy for me. I like something to dip my crusty bread in!