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Thread: Lasagne - Order of Layers
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Old Jan 17, 2017 | 5:06 am
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kipper
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Originally Posted by stut
Another factor - having seen a telly programme last night that was trying out using kelp in place of pasta for lasagne sheets (verdict: tasty but chewy) - what are people's preferences on the sauce thickness.

The lasagne presented was sloppy - a fairly liquid bechamel and fairly liquid ragu combining as a leaky pink mess. IMO, it should be able to stand on its "own two feet" as it were. What say the jury?
Thick sauce. Not too thick so as to be a paste, but thick enough that it doesn't run out of the lasagna.
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