Lasagna- White sauce

Amara

Thanks for your replies.
How do you layer mince and white sauce? Sheets , mince, sauce? What on the top?
I can see nutmeg is popular here.

Anne_Marie_2

Amara wrote: »

Thanks for your replies.
How do you layer mince and white sauce? Sheets , mince, sauce? What on the top?
I can see nutmeg is popular here.

Bolognaise sauce, lasagne sheet then white sauce in around 3 layers of each finishing with a topping of white sauce and cheese.

rosie383

I do mince, sheets, sauce. I like to end up with a layer of white sauce on top which is why I do it this way. I usually do a bechamel type thing too with cheese. If I have some cheapo philly I add a good spoonful if that as it makes it more creamy and cheesy.

flipper_72

We use JO lasagna recipe which uses creme fraiche with fresh grated parmesan mixed in as the white sauce, it tastes fantastic, you can also use roasted butternut squash as a layer which we do sometimes but not always.
Pasta/meat/pasta/white sauce/pasta/meat/pasta/white sauce/extra cheese

carriebradshaw

for a quick white sauce, I heat milk with a touch of salt & pepper & thicken it with cornflour then I'd add a splash of white wine or cheese or herbs etc depending on what I'm making for it to go with

DigForVictory

Real white sauce made from real raw ingredients. If my sons thought lasagne came from packets & jars I'd get *such* a look from the man who taught me to make a real white sauce (my father).

He's not a fan of balsamic vinegar but it gives the mince a smashing zing.

rufydoofyM

Cheese sauce for us made with butter, flour, full fat milk and half a ton of mature cheddar cheese:D Never weigh anything just add a big chunk of butter to the pan and then the other stuff accordingly.

freeze excess sauce for later use:)

bouicca21

Instead of bechamel I mix cottage cheese, grated strong cheese (whatever I've got) plus an egg. Delicious.

LameWolf

rufydoofyM wrote: »

Cheese sauce for us made with butter, flour, full fat milk and half a ton of mature cheddar cheese:D Never weigh anything just add a big chunk of butter to the pan and then the other stuff accordingly.

freeze excess sauce for later use:)

That's how I do mine, too, except I use half-fat milk because that's what we always have in the fridge. I use "extra extra mature" Cheddar from the farmers market, which is made with veggie rennet, and soya mince with onions, carrots and peas mixed in.

Layers: Mince, sheets, sauce.

I always manage to do just the right amount of sauce; but I make enough of the meal for 2 days, usually doing either this or Shepherd Spy when I know there's going to be a day we shall just want to nuke & eat (ie the 2nd day).

rufydoofyM

Lamewolf, I'm such a cheese addict and especially cheese sauce and dairy in general. I can't be doing with weighing stuff and like to make a big pot of sauce to add to other meals or veg. We try to eat organically and I buy loads of Lye Cross Cheese from Ocado when on half price.

I arrange the last layer of pasta on the top so it forms a dish and then fill with sauce. After cooking I cut round the edge with scissors and trim away the burnt pasta and the sauce mixes with the layers on cutting.

Making cheese sauce for chicken bacon parcels tonight, guess we are having lasagna tomorrow now:D

Do peeps pre cook thier pasta sheets ? I soak mine in boiling water for a few mins to make them slightly bendable and easier for arranging and cutting to fit.