How many layers are required for the perfect lasagne?

Bozza

You can change this

Helpful Moderator

Jul 4, 2003

55,719

Back in Sussex

• Aug 18, 2014

• #1

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

Well-known member

Jun 8, 2013

3,613

Rayners Lane

• Aug 18, 2014

• #2

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

Either way I'm with you on four.

 

T

TomandJerry

Well-known member

Oct 1, 2013

11,450

• Aug 18, 2014

• #3

4 layers - extra filling with extra cheese

 

C

Cian

Well-known member

Jul 16, 2003

14,262

Dublin, Ireland

• Aug 18, 2014

• #4

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

Pactum serva

Aug 19, 2006

5,577

Shoreham Beach

• Aug 18, 2014

• #5

3 - Marcella Hazan (who is never wrong).

 

Triggaaar

Well-known member

Oct 24, 2005

50,167

Goldstone

• Aug 18, 2014

• #6

Cian said:

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

Click to expand...

We will stop these threads when the football starts.

 

Bozza

You can change this

Helpful Moderator

Jul 4, 2003

55,719

Back in Sussex

• Aug 18, 2014

• Thread starter
• #7

Cian said:

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.

Click to expand...

6? So...

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

 

Bozza

You can change this

Helpful Moderator

Jul 4, 2003

55,719

Back in Sussex

• Aug 18, 2014

• Thread starter
• #8

Barham's tash said:

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

Either way I'm with you on four.

Click to expand...

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

 

clapham_gull

Legacy Fan

Aug 20, 2003

25,307

• Aug 18, 2014

• #9

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

aka Cap'n Carl Firecrotch

NSC Patron

Oct 27, 2003

21,003

The arse end of Hangleton

• Aug 18, 2014

• #10

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

 

RexCathedra

Aurea Mediocritas

Jan 14, 2005

3,499

Vacationland

• Aug 19, 2014

• #11

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.

Click to expand...

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

Well-known member

Oct 20, 2003

24,869

Guiseley

• Aug 19, 2014

• #12

Three I think. Too much pasta in four.

 

N

n1 gull

Well-known member

Jul 25, 2003

4,638

Hurstpierpoint

• Aug 19, 2014

• #13

3 layers of pasta

 

pastafarian

Well-known member

Sep 4, 2011

11,902

Sussex

• Aug 19, 2014

• #14

3 is the correct answer if having a meat filling

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

 

Daffy Duck

Stop bloody moaning!

Nov 7, 2009

3,824

GOSBTS

• Aug 19, 2014

• #15

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

Well-known member

Jul 24, 2013

4,973

• Aug 19, 2014

• #16

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

 

The Sock of Poskett

The best is yet to come (spoiler alert)

Jun 12, 2009

2,802

• Aug 19, 2014

• #17

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

 

Wrong-Direction

Well-known member

Mar 10, 2013

13,416

• Aug 19, 2014

• #18

I really want lasagna now!

 

supaseagull

Well-known member

Feb 19, 2004

9,609

The United Kingdom of Mile Oak

• Aug 19, 2014

• #19

Daffy Duck said:

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.

Click to expand...

Just don't put peppers in it ;-)

 

Daffy Duck

Stop bloody moaning!

Nov 7, 2009

3,824

GOSBTS

• Aug 19, 2014

• #20

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.