Your best Lasagne

We've got lasagne this evening. My recipe depends on what there is in the fridge and the garden. Tonight's has a little decent beef mince (sourced locally) bulked out with puy lentils, home grown toms, strips of home grown courgettes and some decent cheddar cheese sauce. I've used an anchovy paste to season it and we've got a crisp green salad. I always like to make it one day, reheat and eat the next when it's firmed up. I also chuck in whatever herbs I've got growing so this has lots of basil and oregano. Mine is different every time!

I make one (a Delia recipe) which is spinach and a lot of cheese - mozarella, ricotta and parmesan. I use rather more cheese than she does.

450g Tesco veggie mince
pack of Tesco Mediterranean veg
jar of Dolmio lasagne tomato sauce
jar of Dolmio lasagne creamy cheese sauce
lasagne sheets
bit of cheddar grated on top

Perfect every time
#notadomesticgoddess

Lasagne is something I have never made. It is something I eat out. At home it is Spaghetti Bolognaise every time. Simpler and easier.

My favourite is a veggie version made with roasted peppers, onions and garlic, mushrooms, cheese sauce. Always enjoyed by both vegetarians and meat eaters.

The lasagne pasta you can buy in the supermarket is horrible like cardboard. The spaghetti and other pastas are fine, can’t understand it. I have to find someone who imports it from Italy and buy a case.

Universal spag bol/lasagne sauce. Sainsbury's 4 cheese sauce (it's gf) and gf lasagne with loads of grated cheese on top.

I made a lovely chicken and mushroom lasagne once, which was a nice change from the usual version, but my favourite is haggis lasagne. You just replace the mince in a normal lasagne recipe with haggis instead. It's delicious.

I make a soffritto to which I add equal quantities of minced beef and pork. Tomato passata or a can of chopped tomatoes. Throw in a bit of red wine if I have any to hand, otherwise beef stock.
Bechamel sauce with cheese sprinkled on the top.

I've been using a method I saw on a FB reel. It's tasty and much less time-consuming than the traditional method, but not for purists.

Basically, you make a bolognese in the way you normally would, but a bit more 'wet'. If possible, make it in a pot that goes on the hob and into the oven or under the grill. I make it in one of those shallow round cast-iron pots, and use Quorn mince, as my husband is vegetarian, but that is obviously up to you. If you usually use a jar of sauce, go ahead, or make your own if that's your preference. Whatever works for you.

Then you break lasagne sheets (snap them into largish bite-size bits - maybe three to a sheet) and drop these separately into the bolognese, stirring so they don't stick together as they cook. Then add Philly cheese or Boursin and stir it in (I prefer Boursin as I love garlic, but have used both and either works well). Sprinkle a mix of parmesan and cheddar on top and either grill the hot lasagne or let it cool until you want to eat it and bake it in the oven. Serve when the cheese has browned.

It doesn't look quite as professional as a more traditional lasagne, but tastes good and only uses one pot, so there is very little washing up.

Charlie Bigham made mine for me.

I used to make lasagne but haven't done so for quite a log time!

Long time .....

For a really good lasagne I make my own pasta. Then I use a basic ragu with either beef or beef and pork. If I'm in a hurry I use a jar of white sauce for the topping. If I don't feel up to making the pasta I use ready made fresh sheets rather than dried ones.

I often make lasagne. I use very lean 5% fat beef mince. Make my own bolognese sauce and cheese sauce. Buy lasagne sheets in Aldi.

My friend uses jars of cheese sauce and bolognese sauce but that’s much more expensive and I don’t like all the additives.

I love leftover cold lasagne.

Tonight was a game changer, I used beef mince but I used a layer of crispy bacon instead of one of the layers of pasta

M0nica

Lasagne is something I have never made. It is something I eat out. At home it is Spaghetti Bolognaise every time. Simpler and easier.

Same here Monica. I have made lasagne in the dim and distant past but can't be bothered now.

Too fiddly for me on my own now. But I sometimes buy Sainsbury's which are ok.

I like to make my lasagna the day before, it seems to gain flavour and cut better
I also add a chilli to the sofritto

Those saying that it's too fiddly - have a look at my post upthread and see if you think doing it that way would work for you? It is much faster and tastes good if you like lasagne.

I once made a very successful one but I can't remember how. I layered it up the night before with still frozen spinach and salmon. Baked it the following lunchtime and it was perfect. I can't think how I did it.

I make my own beef ragu and layer it with lasagne sheets - dry or fresh. Finally I make a batch of cheese sauce using Delia’s all in one method. Pour over the lasagne and bake for 30 minutes. Perfect. I used to make the cream sauce between each layer version, but found this recipe on a lasagne sheet packet! It works for us. When younger son is home he makes the proper Italian version.