How many layers are required for the perfect lasagne?

[Daffy Duck]

Oops. Double post.

 

[jackanada]

Divide your bechamel sauce into 4 and put a different cheese in each batch.

 

[withdeanwombat]

4-3-3 is good, as is 4-2-4, but I'd always fall back on 2-3-5.

 

[MattBackHome]

AT LEAST 6 layers of pasta, and you don't need as much of the rest. Everyone makes it too sloppy.

 

[grubbyhands]

Oops, eye test required. I read the post as " How many players" .

 

[¡Cereal Killer!]

Oops, eye test required. I read the post as " How many players" .

Don't worry, I read it as "how many lawyers"

 

[MissGull]

4 Italian players coming our way then! Is what I read.

 

[Hillian1]

Three I think. Too much pasta in four.

This.

 

[Yoda]

4 layers minimum, but the bolognese sauce mixed with the bechamel sauce, not separate, thinly layered over the sheets of lasagne.

Also, cook the lasagne for 60 seconds in boiling water first and plunge into cold water before building your dish.

 

[Cian]

6? So...

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

Filling, pasta, bechemel, pasta, filling, pasta, bechemel and so on. Top layer with a vast amount of parmesan.

Thinking about it again that is quite a lot of pasta. I may need to reconsider this!

 

[Notters]

I also use about 2/3rds beef mince to 1/3rd pork mince, plus chicken livers and lardons.

 

[dadams2k11]

5 layers and the secret ingredient is chorizo. You have not been charge for this nugget of information.

 

[Badger]

I always do (from top to bottom)


Grated cheese
Bechemel Sauce
Pasta
Meat
Bechemel Sauce
Pasta
Meat

 

[Seagull over Canaryland]

Four layers. Occasionally with a layer of fresh spinach too.

Alternating layers of pasta with homemade Bolognese style ragu and béchamel sauces, topped off with a mix of sliced mozzarella, grated cheddar and parmesan.

I agree it also keeps well and when reheated the pasta takes on a stronger flavour (ideal for a late night snack after an evening away game).

Great with a simple green salad and bottle of red.

 

[Billy the Fish]

Deffo 3. Anything more is just mental.

 

[Tricky Dicky]

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.

At last, a sensibe thread on NSC.

It's difficult. Depends what you call a layer. If you take meat/pasta/sauce as one layer, I would say 2 at minimuma, but it depends how deep your dish is. You want a good pasta meat ratio. I start with a meat layer on the botton, but I have seen a pasta bottom, but that doesn't seem right to me. You do need a good ragu, tough, I would cook mine for a good 3 hours ir more, and make sure it's not too wet. I'm not supposed to eat tomato, so I limit how much I use.

 

[MattBackHome]

Cheese
Bechamel
Pasta
Meat
Pasta
Pasta
Bechamel
Meat
Pasta
Meat
Pasta
Bechamel
Meat

And not too much meat in the meat if you get my drift.

 

[Norman Potting]

Love a good lasgane, also try the Greek version which basically substitues layers of macaroni for the pasta sheets.

 

[Titanic]

Cheese
Bechamel
Pasta
Meat
Pasta
Pasta
Bechamel
Meat
Pasta
Meat
Pasta
Bechamel
Meat

And not too much meat in the meat if you get my drift.

Controversial PASTA - PASTA option there! and I am never sure about Bechamel in the lower layers... seems rather unnecessary and makes it all a bit sloppy.

 

[MattBackHome]

Controversial PASTA - PASTA option there! and I am never sure about Bechamel in the lower layers... seems rather unnecessary and makes it all a bit sloppy.

That's not a typo - you need a bit where there are two pasta layers together. All adds to the texture of the whole thing.

I agree though that the lower bechamel layer is an unneseccary flourish, so happy to remove that. The rest is my FINAL ANSWER though.