How do I keep my lasagna in layers instead of a mushy but good tasting mess?

Answer 1

start with your meat sauce, then add a layer of pasta (cooked or uncooked), ricotta cheese (blended with 1 egg white), and your choice of 3-4 different cheeses over the ricotta. repeat steps until finished. last layer should be cheese. sprinkle parsley/oregano over cheese and cover with foil. bake @ 375' for 1 hour, rest for 10 mins after baking. enjoy with tomato and basil toasted bread with olive oil & vinegar, gargonzola salad, and a nice chianti

Answer 2

Make sure you do not over cook the noodles or have your sauce to "saucy". Pack your lasagna layers into your dish very tightly, then bake as you would and then let the dish set for about 20 minutes covered with aluminum foil on top of the stove. This allows the "sauce" part to thicken back up and you will be able to slice into it an d see the layers and not have it kinda fall apart too much.

Answer 3

Don't overcook the lasagna before placing it in the pan...keep it a little harder than al dente. Also, don't use too much sauce between the layers...just a little "smear" on the noodles only. Evenly distribute the meat and cheese then place the next layer of noodles, don't add extra sauce.

Answer 4

Make sure you don't EVER buy the noodles that cook in the oven, that is just sinful...I know for a fact that if you over cook, it does become like mush... yuck.

Buy the regular noodles, yes its alot more work but sooooooo worth it. Preboil until a little tender and you can also add some oil in the boiling water so that it will help noodles not to stick... then drain it well.

As for the sauce, make it nice and thick not too liquidy.

and that way I am positive that your lasagna will stay in place

Answer 5

When you boil the fat noodles, to test if they are done,pick one up about 4 inches from the top if your fork slides nicely through the noodle they are pretty well done, when making your sauce try to make a thick sauce, but not to thick,spreadable, put an even amount on in your baking tray, then about 4 to 5 noodles, then sauce to cover the noodles, spread a even pile of mozzarella on top,then 4 to 5 more noodles, then remaining sauce, then cover all that with as much mozzarella cheese on top of that, bake till cheese is brown, and sauce is bubbly, should do the trick. Good luck.

Answer 6

Try doubling your layers, such as two layers of pasta then your cheese and them meat then two or three layers of meat, also make when pouring on your sauce, make extra, bake and then put more sauce, bake again, repeat untill sauce is gone, really long process, but tastes great and actually looks like whats its supposed to... also used sharp knife when cutting while its hot and make sure the dish has cooled prior to serving..

Answer 7

criss cross the layers of pasta and let it cool throughly. Think of it like building a house or another structure. Maybe you need more cheese to bind it together like cement. I like mine with the paul prudhomme italian herbal seasoning in it but that's me what do I know. De cecco makes the best pasta too.

Answer 8

dont over cook the noodles, possibly try undercooking them, rins them with coldwater let drain thouroughly, th liquid from the sauce will cook the noodles the rest of the way to absorb the liquid so you dont have mushiness, or try no boil lasagne, and dont forget to allow proper cooling time before cutting ,at least 20 min.

Answer 9

Two layers of lasagna meat cheese then two more layers of lasagna

Answer 10

Cook your noodles until they are al denta and then drain them off and rinse in cold water and drain again. Before you layer any of your noodles brush cooked cream of mushroom soup on each side and then add your sauce, meat, cheese, noodle, sauce, meat, cheese, noodles, sauce and cheese. Then cook in your over at 350 for 15 minutes and then serve.