Lasagna- White sauce

PasturesNew

I've never made a lasagne, but I'd definitely make a white sauce if/when I ever do make one. It's not that I don't like lasagne, I've just never got round to making it, I've had the lasagne sheets in the cupboard for 2 years now. One day I'll get round to it.

But definitely a white sauce. I make white/cheese sauce in about 3-5 minutes flat, so it's no problem.

My white sauce would be very cheesy though - but just the ONE layer of sauce, on the top.

Amara

Thanks for your all replies.
I've made lasagna tonight, with white sauce, recipe from here, thank you White sauce itself was very nice, but bolognese sauce was too watery and white sauce partly disappeared. Need to make less watery bolognese sauce next time and possibly more white sauce.

arbrighton

Much prefer my lasagne with HM bolognese (inc red wine and sundried tomatoes as I don't make it often) and basic white sauce with cheese in to the one a friend made with the packet sauces.

Meat, sauce, pasta, meat, sauce, pasta, sauce, cheese

Anne_Marie_2

Amara wrote: »

Thanks for your all replies.
I've made lasagna tonight, with white sauce, recipe from here, thank you White sauce itself was very nice, but bolognese sauce was too watery and white sauce partly disappeared. Need to make less watery bolognese sauce next time and possibly more white sauce.

Bolognese sauce. You want it nice and thick. If it's too watery, just let it evaporate a bit in the pan, simmering for a little without lid on, to reduce it a bit. You don't want it to be too dry though, especially if you are using no cook lasagne.

Bechamel sauce. Can't give you measurements, but agree that you need a good load. I always think that I make too much, but never do. (I live in the hope that one day, I will have some left over another recipe).

Actually, think this is the most important.
When you bring it out of the oven, leave for at least five minutes before serving. I'm not up to date on the latest cooking jargon, but it helps to keep the lasagne altogether, and not spread all over the place, and makes it far easier to serve.

Catmom

The one thing that I always do, and it gives such a great flavour, is infuse the milk before making the sauce. Simply pour 400 ml semi skimmed milk into a saucepan, peel an onion, stud it with a few cloves, then chuck it into the milk with a couple of bayleaves and half a dozen whole black peppercorns. Bring it to the boil, and leave to infuse as long as you can, but at least half an hour.
When its cool, take a separate pan, melt 50g butter, add 2 tbsp plain flour and stir well. Then pour in all of your infused milk at once (dont forget to remove the aromatics!) Keep it moving with a balloon whisk, then once its thickened, cook on for a few minutes, then season with salt, ground black pepper and a good grating of nutmeg.
On the face of it maybe it seems like a bit of a faff, but I've used this all-in-one sauce method for months now (I always used to use the traditional Roux method, and always ended up with lumps!) and its fail safe. Bon appetit!

Amara

Sounds lovely

LameWolf

rufydoofyM wrote: »

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.

:DI'm a fan of the "bung method" of cooking - just bung in what looks about right! :rotfl:Sadly I don't have a huge freezer - just the 4 drawers in the bottom half of the fridge/freezer, so I don't have spare room to make extra and freeze, or I probably would do. I'd love a 2nd freezer but have nowhere to put one.

To answer your question, no I don't pre-cook the pasta sheets. I tried it once, and got in a right old tangle trying to get them onto the mince layer, as my flippin' hands are so arthritic. I just get on better not pre-cooking.
Another case of "horses for courses".;)