Daffy Duck
Stop bloody moaning!
Oops. Double post.
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How many layers are required for the perfect lasagne?
- Thread starter Bozza
- Start date
withdeanwombat
Well-known member
4-3-3 is good, as is 4-2-4, but I'd always fall back on 2-3-5.
MattBackHome
Well-known member
- Jul 7, 2003
- 11,732
AT LEAST 6 layers of pasta, and you don't need as much of the rest. Everyone makes it too sloppy.
grubbyhands
Well-known member
Oops, eye test required. I read the post as " How many players" .
¡Cereal Killer!
Whale Oil Beef Hooked
Don't worry, I read it as "how many lawyers"
Hillian1
( . ) ( . )
This.
Yoda
English & European
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.
Also, cook the lasagne for 60 seconds in boiling water first and plunge into cold water before building your dish.
Cian
Well-known member
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!
dadams2k11
ID10T Error
5 layers and the secret ingredient is chorizo. You have not been charge for this nugget of information.
Seagull over Canaryland
Well-known member
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.
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
Technocrat
Deffo 3. Anything more is just mental.
Tricky Dicky
New member
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
Well-known member
- Jul 7, 2003
- 11,732
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.
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
Well-known member
Love a good lasgane, also try the Greek version which basically substitues layers of macaroni for the pasta sheets.
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
Well-known member
- Jul 7, 2003
- 11,732
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.