Friday question: Lasagne

MonkeyMonster
MonkeyMonster Posts: 4,629
edited January 2012 in Commuting chat
So... Jamie does a mashed layer of butternut squash in one of his versions, that I modified to be a actual slices instead, works nicely too
But...to what layering system have people tried and now adopted as *thee* way forward?

Personally I do
Pasta bottom - bolog - squash - white - pasta - bolog - squash - white etc... with cheese on top

What say the hivemind of your chaps and chapesses?
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Comments

  • Gussio
    Gussio Posts: 2,452
    It must be Friday :wink:

    Meat - pasta - bechmel
  • clarkey cat
    clarkey cat Posts: 3,641
    I slice up a load of uncooked courgettes and (pre-salted) aubergine and chuck them in first... and then build up in the usual way: bolognaise, pasta sheets, bechemal. Top with cheese. The veg just lightens it a bit.
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  • veronese68
    veronese68 Posts: 27,896
    Gussio wrote:
    It must be Friday :wink:

    Meat - pasta - bechmel

    This. With cheese on top.
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  • Maxticate
    Maxticate Posts: 193
    Meat, sliced mushroom, pasta, bechamel x2 top with cheese.

    Nice but maybe a bit sloppy.
  • asprilla
    asprilla Posts: 8,440
    clarkey cat wrote:
    I slice up a load of uncooked courgettes and (pre-salted) aubergine and chuck them in first... and then build up in the usual way: bolognaise, pasta sheets, bechemal. Top with cheese. The veg just lightens it a bit.

    Moussagne or Lasaka?
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  • DonDaddyD
    DonDaddyD Posts: 12,689
    WTF?
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  • clarkey cat
    clarkey cat Posts: 3,641
    I'm just a natural rule-breaker.
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  • DrLex
    DrLex Posts: 2,142
    Veronese68 wrote:
    Gussio wrote:
    It must be Friday :wink:

    Meat - pasta - bechmel

    This. With cheese on top.

    Oh yusss! Vegetables in the ragû must be finely chopped; anything else is makes it just a pasta bake. I bet your glasses of Pimms look like a funting greengrocer's stockpile.
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  • SimonAH
    SimonAH Posts: 3,730
    Standard - though I substitute lamb for beef.

    Another good tip is let the vines from the tomatoes simmer in the sauce for a bit, really enhances the flavour.
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  • msmancunia
    msmancunia Posts: 1,415
    I have three kinds:

    Classic - meat - pasta - bechamel (not cheese sauce, that's common).

    Atkins - (in times of little black dress desperation and tastes surprisingly good) - meat - pre-cooked leaves of white cabbage - bechamel

    Vegetable - (for those post-Christmas feeling sluggish days) - tomato and vegetable sauce (peppers, mushrooms, onions, carrots, courgettes) - pasta - bechamel
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  • asprilla
    asprilla Posts: 8,440
    If you really, really want to make the best lasagne then the most important thing to do is cook it the day before and then reheat it when you want to eat it. Lasagne needs 24hrs to breath and it also allow it to set so you end up with a nice square rather than a sloppy mess.
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  • squeeler
    squeeler Posts: 144
    Asprilla wrote:
    If you really, really want to make the best lasagne then the most important thing to do is cook it the day before and then reheat it when you want to eat it. Lasagne needs 24hrs to breath and it also allow it to set so you end up with a nice square rather than a sloppy mess.

    This, it's so much nicer after a days rest.
    There has yet to be a stew invented that does not benefit from being left to fester for a day or so.FACT
  • SimonAH
    SimonAH Posts: 3,730
    +1 for chilli too.
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  • bungalballs
    bungalballs Posts: 193
    Instead of the white sauce, I like grating parmesan into a tub of creme fraiche and using that instead. Massively unhealthy, massively tasty.
  • MonkeyMonster
    MonkeyMonster Posts: 4,629
    Interesting vine tip there SAH, might well try that sometime. I did add in a large pot of double cream into my bechemel once - the level of richness was staggering. I always make the ragu day before as well. Cooked wed - eating tonight for the 2nd pot. Yum
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  • notsoblue
    notsoblue Posts: 5,756
    I'd not thought about the flavour in the vine before, SimonAH, thats inspired...

    The secret to a good ragu is to use pork mince and small chunks of beef imo.
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  • Greg T
    Greg T Posts: 3,266
    notsoblue wrote:
    I'd not thought about the flavour in the vine before, SimonAH, thats inspired...

    The secret to a good ragu is to use pork mince and small chunks of beef imo.

    All the smell of tomatoes is in the vine - true . . . .
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  • clarkey cat
    clarkey cat Posts: 3,641
    someone's been watching Heston
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  • sketchley
    sketchley Posts: 4,238
    Haven't done so for a while, but I make it all myself and don't buy any sauces. Tomato sauce and white sauce are not exactly difficult. I also use pork mince not beef.

    Seafood works well too.

    36.jpg

    Getting hungry now!
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  • exlaser
    exlaser Posts: 268
    i say no no no to any sort of gourds (apart from melons.)
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  • sketchley
    sketchley Posts: 4,238
    I also really like Moussaka.....
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  • notsoblue
    notsoblue Posts: 5,756
    Sketchley wrote:
    I also really like Moussaka.....
    Me too. Takes so bloody long to make, but I love it.
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  • clarkey cat
    clarkey cat Posts: 3,641
    I once broke up with a girl over the way she said 'moussaka'

    I can't eat it without hearing her smug Jafa accent breathing all over my dinner.
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  • SimonAH
    SimonAH Posts: 3,730
    Talking of gourds, my soup of the moment involves slicing up a coquina sqash (Sainsbugs) and boiling it until soft with some shallots in a chicken (cube) stock.

    Blend with a little creme fraiche and then drop in some sliced and seared polish smoked sausage and a dollop of reggae reggae sauce.

    Damn fine winter warmer (serve with cheese on toast)
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  • notsoblue
    notsoblue Posts: 5,756
    clarkey cat wrote:
    I once broke up with a girl over the way she said 'moussaka'

    I can't eat it without hearing her smug Jafa accent breathing all over my dinner.

    I can relate. An ex used to pronounce a hard G in bolognese. Ugh.
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  • sketchley
    sketchley Posts: 4,238
    notsoblue wrote:
    Sketchley wrote:
    I also really like Moussaka.....
    Me too. Takes so bloody long to make, but I love it.

    There lots of quick recipes around. I've got one at home I used before, I think it's from Waitrose, that took less than an hour not 100% authentic but still tasty. This one looks worth a go and looks healthier too... http://www.bbcgoodfood.com/recipes/3027 ... e-moussaka
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  • clarkey cat
    clarkey cat Posts: 3,641
    An ex used to pronounce a hard G in bolognese. Ugh.

    Gross.

    Not as bad as a hard G in lasagne though.
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  • notsoblue
    notsoblue Posts: 5,756
    Sketchley wrote:
    notsoblue wrote:
    Sketchley wrote:
    I also really like Moussaka.....
    Me too. Takes so bloody long to make, but I love it.

    There lots of quick recipes around. I've got one at home I used before, I think it's from Waitrose, that took less than an hour not 100% authentic but still tasty. This one looks worth a go and looks healthier too... http://www.bbcgoodfood.com/recipes/3027 ... e-moussaka
    The time consuming bit is slicing, sweating and griddling the aubergine. Can't skip that or you won't get the bitterness out...

    Healthier? One does not make moussaka if one wants a healthy dinner.
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  • DrLex
    DrLex Posts: 2,142
    clarkey cat wrote:
    An ex used to pronounce a hard G in bolognese. Ugh.

    Gross.

    Not as bad as a hard G in lasagne though.

    Remembering Doc. Brown and his gigawatts in "Back to the Future", when did the soft initial "G" in "Giga-" become hard?
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  • notsoblue
    notsoblue Posts: 5,756
    clarkey cat wrote:
    An ex used to pronounce a hard G in bolognese. Ugh.

    Gross.

    Also, she never softened onions properly.

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