lasagna

I like my lasagna to be a little firm and cake like, then I put a bowl of extra sauce on the side to pour over once it's served.

The best lasagna I've had was by a family friend. She would make little pork meatballs in her sauce which would cook for hours before she made it into lasagna. My mom has the recipe, but she never ventured to make it. I may have to get it from her and and give it a go one day!

Liz,

All I can recall about my mom's lasagna is that she used three "sheets" of pasta and four layers of either cheese with meat or spinach (specifically for me for me when I went vegetarian). She also used three types of cheese.

My husband and I have been having this "which way is the more authentic lasagna" argument ever since we got married.  We've asked numerous resources and never gotten a satisfactory answer.

The north/south Italy idea has been brought up several times, but it still doesn't explain why all UK restaurants have the bechamal sauce and no US ones do.  We've been to Italian restaurants in London, run by Italian chefs, and they make it the "English" way, and we've been to Italian restaurants in the US run by Italians and they make it the "American" way.

I learned how to make a Delia Smith lasagna for my husband very early on (without the chicken gizzards however!  ) and I will make that for him from time to time.  The no-cook lasagna noodles work for the English way - just don't overlap them.

I've never stopped preferring the American way though.  I love tomato sauce with wine, garlic, onions, loads of basil.  Like Bmore2Uk's friend, I put some Italian sausage meat in with the ground beef too.  Yummmm...

The north/south Italy idea has been brought up several times, but it still doesn't explain why all UK restaurants have the bechamal sauce and no US ones do.  We've been to Italian restaurants in London, run by Italian chefs, and they make it the "English" way, and we've been to Italian restaurants in the US run by Italians and they make it the "American" way.

It could be that each country's restaurants is catering to what the general population see as lasagna.  Would not make a blind bit of difference which way is authentic if the general population doesn't buy it.

but it still doesn't explain why all UK restaurants have the bechamal sauce and no US ones do. 

I've had lasagne at northern Italian places in the US with bechamel in it! 

If I just knew her recipe, money would NEVER again be an issue in my life.

I use both bechamel and red meaty red sauce most times... red sauce, pasta, ricotta/other cheeses/white sauce, pasta ..repeat for four layers then top with cheese... if I do no cook sheets then I use more sauce if you want a strict ragu then you might have to pre cook the pasta... 

Cait also makes a killer chili lasagna. It's drool worthy and a good way to cook two meals at once if you make enough chili.

I think it's like pizza, BBQ and even spag bol... what goes in it and works well is up to each person. 

Olive Garden had a yummy one once with layers of julienned veggies.

Come to think of it, vnice, my mom also used four layers of pasta. I used to (and am now trying to) eat like a bird, but on one of my brother's birthdays, for which lasagna was a given, I ate three huge slices of it. My family was stunned.  It was just that good.

Cait also makes a killer chili lasagna. It's drool worthy and a good way to cook two meals at once if you make enough chili.

Mmm, Mexican lasagna.  Was going to make it this weekend, but have opted for beef & chickpea curry instead.

I have a friend whose family come from Sicily and they make lasagna with ricotta and sour cream.  You can't really taste the sour cream.  It was quite scrummy. 

Suzanne, I don't suppose you have any idea what cheeses? I am guessing ... mozzerella, parmesan, something cheddar-y, something creamy like ricotta. I did a quick google search and there are some four cheese lasagna recipes that use gorgonzola.

I hope you are able to figure out how to make your mom's lasagna, Suzanne. I know that even if you find a new recipe, it still won't be the same as your mom's.

I use Tyler Florence's recipe. Everyone I've made it for has loved it. It also calls for pork sausage. Having more than one type of meat and cheese just gives it so much more depth of flavor.

What is the bechamel sauce?

ETA: I agree that the Italian restaurants probably cater a lot to local tastes. Sure, there are probably a few in each country who do it their way not matter what, but unless only people from one region go to the UK and only people from another region go to the US, then it doesn't quite make sense. It's kind of like Chinese food being different between the US and UK. One thing though, is how did the differences come about? Certainly, when from other cultures are brought into new places, there has to be someone who started it. I wonder why?

The recipe I use does have pork sausage in it, but I tend to make a big pot of tomato/beef spaghetti sauce and use that instead and freeze the rest for spaghetti. 

I layer with the sauce, cheese mixture, mozzarella and spinach.  I couldn't find the regular lasagne sheets in the UK so I used the no pre-cook ones.  It worked fine although it was better the next day after it had gelled. 

Lasagne is DH's favourite of all my dishes and it's his choice for his birthday meal.  I find it a lot of work though. 

Yeah, lasagna is a lot of work. The first time I made it I was in tears because I had lasagna noodles laying everywhere because I hadn't thought of how to keep them from sticking while layering. It took me about 5 hours to put it together. I now have it down to a system and it's so much easier!

I don't have one set recipe for lasagne, just sort of depends on what I have on hand or what I picked up to go with it. One of the best ones i did used the ricotta cheese and marinara sauce with layers of zuchinni and mushrooms between the layers of pasta. Very yummy.

Oh, I forgot to add that it's also a good idea to cover your lasagna with a sheet of greased wax/greasepoof paper and foil for the first 3/4 of cooking time then remove that very carefully (once you had tested that the noodles are done ) and cover with cheese and put back in the oven uncovered to get the cheese all lovely and brown.