Lasagne - how many layers of pasta should there be? Any good recipes?

thethingis

How many layer of pasta is traditional or best or EU law?

Currently Im using a mix of cottage cheese and yoghurt (both low fat from tesco) instead of the traditional sauce but perhaps I should bite the bullet and learn how to make béchamel.

Im currently trying to perfect my recipe and Im not quiet there yet.



thanks

olaola

Em not too many and not too few. Depending on the amount of filling - about 4?

hardCopy

This recipe is great, if you want to keep it healthy there's no need for béschamel.

whistlingtitan

Three that's it
Bechamel is easy make a roux (flour and butter) and add the milk slowly while whisking (boil the milk first with a studded onion)

kylith

whistlingtitan wrote: »

Three that's it
Bechamel is easy make a roux (flour and butter) and add the milk slowly while whisking (boil the milk first with a studded onion)

A pinch of nutmeg works wonders too.

wet-paint

You keep piling until you run out of space/pasta/meat.

RacoonQueen

I use this recipe and it makes an amazing lasagne.

http://www.bbc.co.uk/food/recipes/lasagne_82381

5unflower

Bechamel sauce as explained above is really not difficult to make, I also find nutmeg is the key to getting the flavour right.

However, I discovered Jamie Oliver's recipe for Lasagne and he uses creme fraiche instead of the white sauce. I find it makes the whole thing taste a bit "fresher" somehow.

As for how many layers, I would say that depends on the size of the dish, the amount of filling you have etc.

reallyrose

I use a can of cream of mushroom soup, thinned slightly with milk. It's my guilty secret / pleasure. I just love the mushroomy creaminess combined with the cheese melting into it.

uberalles

reallyrose wrote: »

I use a can of cream of mushroom soup, thinned slightly with milk. It's my guilty secret / pleasure. I just love the mushroomy creaminess combined with the cheese melting into it.

Breakin the law that one

tommycahir

minimum 3 layers and keep going as needed to use up all the meat mixture!

I have to say the Rachel Allen one is gorge and gets even better the next day! http://www.rachelallen.co.uk/recipes_september08.html

LaChatteGitane

@tommycahir, that's a proper Italian lasagne that is.
And very similar to how I make it. I like plenty of layers so I use a deep dish.
Also, when it come out of the oven, I will leave it to 'set' for at least 15 minutes.

finisklin

Anybody ever make seafood lasagna? How many layers?

LaChatteGitane

@finisklin,
IMO if you make a seafood lasagne it shouldn't be done the conventional way. I'd make an open lasagne with cooked pasta sheets and layered straight onto a plate with a seafood ragout.

pickarooney

I usually end up with about 6, though have gone as high as 10 with no negative results.

For the béchamel there's one vital thing to remember and that's to take the butter off the heat before you add the flour. Then add the milk back slowly on a gradually increasing heat while stirring constantly.

Plowman

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pickarooney

So yours doesn't look like this? :pac:

Plowman

This post has been deleted.