Lasagne

I cook my bolognaise slowly for around three hours
I assemble lasagne and cook at 180° for around an hour
When it's ready to come out, I cover it with foil to stand on the table for around fifteen minutes, which seems to 'set' it

Make a ragu sauce as you would for a spaghetti bolognaise, make a béchamel sauce (I add a small grating of nutmeg and a bay leaf, remove bay leaf before assembly). Try and get lasagne sheets that need no pre-cooking.

Assemble 1 layer of ragu, followed by béchamel sauce then pasta sheets, repeat three times finish with a layer of béchamel and grated Parmesan cheese, should take anywhere between 40 -60 minutes on 180 depending on size.

I made one today, yummy tea!

You have to make sure your meat sauce is fairly thick before you assemble, I cook mine slowly for about an hour so that most of the liquid simmers off. I only put the white sauce on the top and not between layers, so meat sauce/pasta (I use dried, straight from the packet) three times and finish with thin layer of meat. Then layer of white sauce topped with grated cheese. Bake G5 for about 45 mins.

I like to cook mine and leave it to cool then reheat and it's never sloppy.

Just had mine ten minutes ago! Make a ragu sauce cook your mince add some onions and some mushrooms or peppers. Cook slowly for about half an hour the. Start layering up with lasagne sheets then sauce then white bechamel sauce repeat top with a cheese sauce and a good grating of cheddar or Parmesan. It’s lovely.

I like it sloppy! I don’t get on with firm lasagne. Sloppy so it mixes with the salad and chips and ...yum.

I make my ragu fairly thick and I make my own lasagne. Once I've rolled the pasta out I cook it for a minute in boiling water. In this country we tend to use too much sauce. Italians prefer more layers of lasagne and less sauce. I cheat and top it with a jar of Dolmio white sauce because I like the taste. I find half an hour in the oven is usually plenty.

Thank you all for taking the time to give me the benefit of your lasagne tips. I think I'll try leaving it for a bit to let it set before serving next time.

I don´t bother cooking the pasta sheets beforehand, I just put them in dry, they cook in the sauce anyway.

If the meat sauce looks a little bit too sloppy when I am making lasagne, I add a little flour to thicken it up a little, which helps, I find.

The same as Harris27.
MMMMM that`s Mondays dinner sorted.