Sloppy Lasagne

[Tilly2]

I think I may have cracked it. I whipped an egg into the cheese sauce. It's looking good, so far.
(excuse the pun)

[inksplotter]

They say every dog has their day.

(BTW What did they replace the horses with?)

[Tilly2]

Pardon, inksplotter?

[EcclesCake]

As there's no question I'm a bit confused.

Are you wanting to have a sloppy lasagne or trying to not make a sloppy one?

If the latter do you leave it to rest before serving?

[Tilly2]

Sorry, eccles. I am trying to make a non-sloppy one. Mine always spread out on the plate rather than standing proud. I hadn't heard about resting. How long shall I leave it?

[EcclesCake]

I usually leave mine for ~15 mins. Gives me time to sort plates salad etc.

Of course how sloppy it it will also depend on how wet the ragu was to begin with......

[Elina]

I make mine early in the day & rest it till tea time.

[Tilly2]

The resting bit must be the key then. I didn't know that.

[Elina]

I think so Tilly. Really firms up through the day!

[Tilly2]

Does it stay warm?

[Elina]

No lol. Microwave or warm up in the oven later :0)

[welshlibranr]

try making the sauce with half single cream and half milk, and using cornflour instead of plain flour, mine is always firm and creamy..........good luck!

[Tilly2]

It was lovely. Not sloppy at all. I'll try the alternative sauce next time, welsh. Thank you.

[inksplotter]

Congrats on a good lasagne

[ummmm]

Is lasagne made with cheese sauce?

[pastafreak]

If you want a firmer lasagne,try an Italian/American version. Lots of cheese,a tomato or meat sauce...and no bechemal sauce.
Here's one version...

http://www.deandeluca.com/recipes/recipe_old-fashioned_italian-american_lasagna_with_ricotta_and_tomato_sauce.aspx

[ummmm]

That's how I make mine.

[ummmm]

I think Vodka is off flying to somewhere exotic...