Who adds nutmeg to their Bechamel?
The recipe I use says mace in with the milk then boil it and strain before adding to the butter and flour.
There should be Bechamel on top if you’re a with.
Sorry, there's a typo there I can't parse. If what?
I have béchamel as the top layer. This is the recipe I use unless I'm lazy and buy a jar of white Dolmio / Ragu lasagne sauce. Is there a better béchamel?
We don't worry about being authentic and have béchamel cheese sauce throughout, the more layers the better. It's my favourite..
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There should be Bechamel on top if you’re a with.
Sorry, there’s a typo there I can’t parse. If what?
Sorry, lazy typing.
A with bechamel person as opposed to a without.
Your ragu appears to be ketchup 😉
What on earth is going off there??
Your ragu appears to be ketchup 😉
It's crushed tomatoes with a couple of dollops of my home-made pizza sauce. I couldn't get chopped ones that weren't awful and it's enough work already without messing about with fresh ones.
Well it looks alright.
Are we losing posts again?
Looks pretty decent to me.. I'd eat that.
@cougar I always buy whole plum tomatoes instead of chopped, they tend to be tastier and come with a thicker sauce, they break down just the same. <br /><br />
as for lasagne the trick is more layers and spread the bechemel and ragu as thin as possible. Yes to nutmeg
I always buy whole plum tomatoes instead of chopped
I almost did that. Duly noted.
as for lasagne the trick is more layers and spread the bechemel and ragu as thin as possible. Yes to nutmeg
It's only so thin you can spread stuff with lumps in.
As it happened, the white layers were thinner that I would have liked because the béchamel yield was far lower than I was expecting. Also, I'd forgotten what a pain in the arse it is to make, it's coming out of a jar next time. 😁
I made lasagne tonight. I forgot to take pictures but it was nice. I also did air-fried chips with it . Yum.
As it happened, the white layers were thinner that I would have liked because the béchamel yield was far lower than I was expecting.
Hence my earlier suggestion to make far more than most recipes say.
Also, I’d forgotten what a pain in the arse it is to make
Give over. A balloon whisk makes the sauce come alive.
Anyway your finished product looks excellent.
Make chilli lasagne. Chili mix, lasagne sheets and substitute bechemel for fresh chillies and guacamole finished with crushed nachos and lots of cheese. Heaven.
Food coming alive? Nope, I want mine well cooked with no movement capable unless it is done by me with my eating utensils. Is this the kind of thinking people who have a rare steak hope to happen and they then need to give chase? 😉
Is this the kind of thinking people who have a rare steak hope to happen and they then need to give chase? 😉
Everyone wants to be a rodeo star.
This is probably my favourite lasagne recipe, and not a tomato in sight:
https://www.bbcgoodfood.com/recipes/easy-pesto-lasagne
(I do cook normal lasagne too, but this vegetarian version is even better...)
OK so lasagne is done, what's for portata principale?
Give over. A balloon whisk makes the sauce come alive.
My roux definitely needs work.
Anyway your finished product looks excellent.
Why thank you. It certainly disappeared a lot faster than it took to make!
I also did air-fried chips with it
Oh yeah, same. Made from actual potatoes. They're turning out to be quite the hit, I haven't touched the chip pan in months.
My other half made a lasagne with self-raising flour.
Undoing so she invented the lasagne cake. Cuttable? Yes! And you could bounce the ****er down the road.
Pork rib Ragu or 75percent beef 25 italian sausage when I can be bothered.
Oh yeah, same. Made from actual potatoes.
Yup - tossed in salt and onion salt. Mmmm.