How many layers are required for the perfect lasagne?

[Bozza]

I think 4 is about right - the right density of pasta and the filling of your choice.

(Just to be clear: filling+pasta = 1 layer not 2)

What's the magic number for you?

I won't set a poll as I don't want to put confines around the responses that may be returned.

 

[Barham's tash]

Surely it's filling, pasta and béchamel = one layer?

Either way I'm with you on four.

 

[TomandJerry]

4 layers - extra filling with extra cheese

 

[Cian]

I've become quite partial to doing 4 thicker layers but on thinking about it, 6 seems more normal. That is assuming that my method of counting layers is the same.

I thought we stopped having this kind of thread when there was football back though...

 

[The Merry Prankster]

3 - Marcella Hazan (who is never wrong).

 

[Triggaaar]

I thought we stopped having this kind of thread when there was football back though...

We will stop these threads when the football starts.

 

[Bozza]

I've become quite partial to doing 4 thicker layers but on thinking about it, 6 seems more normal. That is assuming that my method of counting layers is the same.

6? So...

Cheesey sauce
Pasta
Filling
Pasta
Filling
Pasta
Filling
Pasta
Filling
Pasta
Filling
Pasta
Filling

 

[Bozza]

Surely it's filling, pasta and béchamel = one layer?

Either way I'm with you on four.

It's a fair point. I tend to save all my special sauce for the top and the top alone.

 

[clapham_gull]

Tip which Italians will hate.

When I went back to college after work a few years back - I was struggling to cook when I got back, so I started experimenting with making my own "ready meals".

A few things didn't work - but lasagne was the most succesfull.

I went to an Indian Grocer and bought a load of those foil packs you get your curry in. Very cheap (don't buy from a supermarket)

The ones I bought were almost exactly sheet of lasagne shape.

So I built the lasagne up in the foil box - with the cardboard lid on top

Worked best with dried pasta. Wierdly the freezing / defrosting process made the lasagne taste much better than cooked from fresh ! - The pasta get "marinated"

To this day - I often make it like that. It just tastes better.

There is also a Heston tip which is very good. When making the meat sauce stir through a whole star anise for a few minutes. Plus add a dash of fish sauce.

Before you think I'm attempting some Italian / Chinese / Asian fusion - it doesn't taste like that. Both ingredients have compounds that increase the meaty taste.

Lastly I would never make a bechamel without adding nutmeg generously and flavouring with a bay leaf.



Curry works well too "out the freezer".

Pour the sauce (when cold) over raw chicken and just freeze.

The meat (again) gets marinated (and tendorised) by the freezing / defrosting process and it takes great. You just throw it in the oven. It DOESNT taste like "baked curry". You just get really tender meat, the kind you will used to from the take away.

 

[Westdene Seagull]

If it's still on iPlayer then watch the Celebrity Masterchef finals - then you'll see a PROPER one !

 

[RexCathedra]

There is also a Heston tip which is very good. When making the meat sauce stir through a whole star anise for a few minutes. Plus add a dash of fish sauce.

Anise -- non-star -- is a traditional Italian spice esp. in sausage. And anchovies -- just a couple, not enough to be overtly fishy -- go into every red sauce I make,

 

[Notters]

Three I think. Too much pasta in four.

 

[n1 gull]

3 layers of pasta

 

[pastafarian]

3 is the correct answer if having a meat filling

if vegi filling do what you want,it will still taste like

 

[Daffy Duck]

4 layers when I make it and alternate between green and white dried lasagne pasta.

Thin layer of sauce on the pasta as you build it up and then a really thick sauce on the top with loads of parmesan on the top so that it goes nice and crispy.

 

[Wellesley]

I love these cryptic hints. Is it an Italian? Will it be today?

 

[The Sock of Poskett]

I generally just wear a T-shirt, but if it's a bit chilly I might stick a jumper on

 

[Wrong-Direction]

I really want lasagna now!

 

[supaseagull]

4 layers when I make it and alternate between green and white dried lasagne pasta.

Thin layer of sauce on the pasta as you build it up and then a really thick sauce on the top with loads of parmesan on the top so that it goes nice and crispy.

Just don't put peppers in it ;-)

 

[Daffy Duck]

4 layers when I make it and alternate between green and white dried lasagne pasta.

Thin layer of sauce on the pasta as you build it up and then a really thick sauce on the top with loads of parmesan on the top so that it goes nice and crispy.