At what temperature and for how long is lasagna in the oven?

Did you smash it

This dumbass put up her receipe without a cooking time

https://www.joyousapron.com/lasagna-with-bechamel-sauce-without-ricotta/

cheekypup

Assemble Lasagna

• Pre heat oven to 375°F
• Bring a thin layer of bolognese sauce to the bottom of a deep 9" x 13" dish.
• Start layering with three sheets of rectangular lasagna sheets (see Note 1), then add 1/3 of the bolognese sauce, and then 1/3 of the béchamel sauce.
• Repeat Steo 2 two more times. There should be a total of three sets of lasagna sheets/bolognese sauce/béchamel sauce layers.
• The top layer should be béchamel sauce. Sprinkle it with mozzarella cheese to top it off.
• Bring casserole dish to oven and place a cookie sheet under the casserole dish to catch any potential drippings. Bake for 45 minutes, then (optional) broil for 2 minutes to brown the top.
• Remove dish from oven and let it sit for 20 minutes before cutting into lasagna.
• Garnish with parsley and serve! Enjoy!

copied from the link provided by the dumbass

squonk

Also, other lasagne recipes are available. I mean, there’s literally thousands out there. I find BBC and BBC Good Food are always reliable sources.

Dave_The_Sheep

The irony here is as delicious as many of the meals posted here in the last while.

Did you smash it

5-8 garlic cloves. For a lasagna? What do we think?

The Hill Billy

I'm surprised you're still following "dumbass's" recipe.

Did you smash it

https://www.boards.ie/discussion/comment/121952024#Comment_121952024

well I didn’t when it came to that much garlic or putting cheese on the lasagna at the start of the time in the oven. 45 mins.

the beer revolu

That is such a badly written blog post.

Apart from multiple typos and missing words, there is this beaut!

"There are typically two types of pasta:

• Pre-boiled lasagna noodles – unless specify, most lasagna noodles will need to be boiled briefly before layering into the casserole. Be careful not to over-boil the lasagna noodles!
• Oven-ready lasagna noodles – these noodles are still hard but can be layered into the casserole without pre-boiling or even soaking them. I love using these because they are so much easier! It is what I used in this Lasagna with Béchamel Sauce recipe. Make sure these noodles are well covered in sauce when layering them if not it will not be fully cooked in the oven"

They're calling regular, dried lasagne sheets, "pre boiled lasagne noodles"!

And they are also forgetting that you can get fresh lasagne sheets, too.

Mystery Egg

https://www.boards.ie/discussion/comment/121952315#Comment_121952315

The terminology is American.

the beer revolu

https://www.boards.ie/discussion/comment/121965200#Comment_121965200

It's not the, "noodles" terminology I'm referring to. It's the fact that she calls plain dried pasta, "pre boiled", when they have not been preboiled - you need to pre boil them.

And the fact that she's forgotten all about fresh pasta when declaring that there are, "typically 2 types of pasta".

It's really poor writing and proof reading.

Did you smash it

do people use bechamal sauce on the meat sauce in a lasagna if using bechamal sauce?

Or do they spread it on the pasta sheets?

septictank

Spoon or pour it from a jug on top of the red sauce, not as a layer more sparingly. I also add thinly sliced mozzarella or grated here and there.

Christ buttering the pasta in bechamel would be sh1t show.

Did you smash it

https://www.boards.ie/discussion/comment/121972651#Comment_121972651

why would it be a **** show? I did it this way as there’s little option because the bechamal sauce I bought is too think (like very thick custard) to layer it on the beef sauce. It wasnt a shitshow. Maybe it’s sacrilege but my other option is to throw it in the bin or somehow water down prepared bechamal sauce

the beer revolu

I think there are as many "correct" ways to build a lasagne as there are people who make lasagne.

Personally, I'd only put cheese on top, never in the sauce or in the layers.

HeidiHeidi

If you fancy going down the homemade lasagne route, I cannot recommend Neven Maguire's recipe highly enough!

And it sounds like you're doing most of the making yourself, so you should really go the extra mile and make the bechamel - it's not at all difficult (even I can do it) and it's a whole world better than those tasteless jars of gloop.

boardlady

If you look up slow cooker lasagne recipes, you will see that there is a world of options for making 'lasagne' easier, quicker and with less calories if that's your thing. There should be no hard or fast rules.

septictank

https://www.boards.ie/discussion/comment/121972707#Comment_121972707

Bechamel or white sauce is just butter flower and milk boiled together so if you want to thin it out, heat it in a pot, add milk and stir. Buttering par boiled pasta sheets in white sauce is a labour of love. Even take a tbsp of the sauce out and fill the jar with milk and shake the jar.

If you cook the lasagna any more than an hour it will be very dry. Par boiling the sheets for 1-2 minutes makes a huge difference.

awec

https://www.boards.ie/discussion/comment/121972609#Comment_121972609

First layer: Very thin amount of meat sauce, mostly sauce, less meat. This is purely to stop sticking

Layer of pasta

Then a layer of béchamel on top of the pasta.

Then a layer of meat sauce.

Repeat until out of sauces. Make sure the top layer of pasta is completely submerged in meat sauce, this is important to make sure it goes soft before cooking. I usually take a ladle or two of just sauce (no meat) at the start so I have some to pour over the top at the end, just to make sure everything is covered. You need to leave it like 30 mins before putting it in the oven to let the pasta sheets soften in the sauces.

Grated parmesan and mozzarella on the top layer only. Fresh mozarella, the kind that is a white ball that comes in a bag of liquid, not the yellow dry grated stuff you get in a bag.

Cook mostly covered in tinfoil to stop the top layer going rock hard, then give it a blast at the end with the tin foil off to get a little bit of a top with the cheese.

It shouldn't be really cheesy on top like you often see on lasagne's in pubs here, it's like they empty an entire packet of cheddar on top of them sometimes.

awec

https://www.boards.ie/discussion/comment/121972707#Comment_121972707

The bechemel should be quite thick, it shouldn't be runny at all. Thicker than custard is about right.

When you cut a lasagne it should hold its shape on the plate and retain its sauces, the sauce shouldn't run out over the plate. If the béchamel is runny it'll just be a plate of slop when you serve it.

Dial Hard

https://www.boards.ie/discussion/comment/121979838#Comment_121979838

Floppy lasagna ftw! I can't abide lasagna that stands up on its own.

ednwireland

180 45 mins (pretty much everything is 180 if in doubt) unless it meringue or cake

awec

https://www.boards.ie/discussion/comment/121980041#Comment_121980041

No way, firm is always better than floppy.

😅

the beer revolu

It's a very fine line between too sloppy and too dry! I'd err on the side of too sloppy, though.

Mystery Egg

My layers are meat sauce, pasta, cheesy bechamel, repeat till the end when you load on a mix of cheddar, mozzarella and Parmesan. I always use half sausage meat, half minced beef for the meat sauce. I like it very saucy. Not falling apart, but hate a dry lasagne. I do it at 160 fan assisted for 45-60 mins. Gotta say, I love my own lasagna. :D

Served with a nice crisp salad, good coleslaw, garlic bread for dipping and a few chips if two carbs isn't already enough for you!

Dial Hard

Salad and garlic bread for me. I can't stand coleslaw and while I'd ordinarily be a big fan of a double carb, I can't fathom the appeal of chips with pasta.

Mystery Egg

My husband refers to coleslaw as the devil's vomit.

awec

salad, garlic bread and chips is how you do it.

Tree

Let your baked lasagne stand overnight, THEN slice it, it's the only way. Fresh lasagne just isnt' as good

Dave_The_Sheep

https://www.boards.ie/discussion/comment/121980557#Comment_121980557

My partner is a big fan of the supermarket stuff. I have to make it fresh or I cannot stand it. And there's bugger all mayo on it.