looks over done. sorry

>>2974
I dunno, not by much if at all.


Well done OP. I loves me a lasagne.

>>2974
looks underdone to me, if it came out the like that i'd put it in for another 20 mins

>>2974

By what measure? Looks nice to me.

>>2974

Well i cooked the meat etc yesterday and put it together.. and then put it in the oven tonight for about 35mins

>>2977
Some people like their cheese barely melted, others prefer it rock-hard and crispy, most are in between. It's a pointless argument.

>>2979

You sound like one of those "it doesn't matter which end of the egg you crack" heretics.

I love lasagne.

It's worth noting that making your own lasagne sheets really isn't difficult and is much nicer/cheaper than the shop-bought shit. Also, nutmeg is an essential if unintuitive addition, and some well-soaked walnuts are wonderful for texture. No harm in throwing on some sunflower seeds underneath the cheese topping either.

For what it's worth, OP, your dish looks cooked damn near to perfection. I'd leave it a few more minutes to get the top to "orange" but I daresay it was lovely.

>>2980
You crack an egg in the middle of the thick and thin end using a very sharp edge, then place your middle finger on the resulting crack an use your index, ring and small finger to tear it apart. Everything else is wasted energy or heresy. Lasagne on the other hand doesn't significantly change in character over 10 minuts, while the cheese on top does.

Nice work.

Have my lasagne recipe if you fancy trying making another

Ingredients

1 medium/small onion
3 or 4 mushrooms
garlic
2 chicken breasts
1 large head of broccoli
1 bag spinach
1 tin campbells condensed mushroom soup
1 pack colemans 4 cheese sauce and milk to make it up (or tub of ricotta cheese)
1 buffalo mozarella ball
some cheddar
black pepper
fresh lasagne sheets
dried italian herbs
fresh basil and parsley

Chicken mix

Cut chicken breasts into small (1/2 cm square) bits
finely chop onion, garlic and mushrooms
get all major stalky bits off broccoli so its in florets
fry onion garlic and mushroom in bottom of a saucepan
steam (or microwave in bowl with little water in bottom - cover with clingfilm) broccoli until tender
add chicken to pan with onion mix and cook
add ground black pepper to taste (don't scrimp on it though)
add softened broccoli
add condensed soup
add 1teaspoon mixed herbs
add large tablesppon wirth of chopped frsh herbs (equal amouns of each)
add some milk if it looks a bit solid it needs to be same consistency as a bolognase (ie thick, but not solid)
mash with a potato masher bring back to simmer and then switch off

Spinach
microwave this in a bowl covered with clingfilm, put a little butter in it... you want spinach to wilt

Lasagne
if not got fresh sheets soak then in warm water for couple mins before using, stops then curling up

layer in some chicken mix in bottom of bowl
layer on pasta
layer on spinach and cheese sauce/ricotta
repeat to fill dish
layer on any cheese sauce left
put on some grated cheddar if you like
put lumps of buffalo mozarella on top
put some ground black pepper and some more fresh chopped parsley and basil on top

bake at 180 for 45 minutes until cheese top looks golden

serve with garlic bread and salad

>>2986

that looks quite nice.. might have to try it

It isn't lasagne without a bechamel sauce.

Lasagne is better with bacon in it.

>>2992
Everything is better with bacon, and everyone here already knows it. No need to point it out in every thread.

>>3002

There is always a need whenever it applies.

Courgettes are also nice in it.

I remade it but used minced beef instead and had to improvise the tomator sauce with some plum tomatos whizzed up in the blender with a carton of tomato pasta sauce due to lack of chopped tomatos. It will be nommed either tonight or tommorrow

Lasagne is one of the dishes I just can't make healty. Any attempt to increase the amount of vegetables just makes it taste like watery shit.