my lasagna collapses and is tooliquid. What can I do to make it stand and be more solid?

Question

lasagna is not firm
too liquid

Answer 1

Use thicker sauce and try the no boil method for the noodles. Let it "rest" out of the oven for a few minutes before you cut into it.

Answer 2

Try uses a different brand of the pasta and more cheese helps too......
* 1 1/2 pounds ground beef
* 1 teaspoon garlic powder
* 1 (28 ounce) jar sausage flavored spaghetti sauce
* 1 (8 ounce) can tomato sauce
* 1 teaspoon dried oregano
* 1 tablespoon olive oil
* 4 cloves garlic, minced
* 1 small onion, diced
* 1 (8 ounce) package mozzarella cheese, shredded
* 8 ounces provolone cheese, shredded
* 1 (15 ounce) container ricotta cheese
* 2 eggs
* 1/4 cup milk
* 1/2 teaspoon dried oregano
* 9 lasagna noodles
* 1/4 cup grated Parmesan cheese
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a skillet over medium heat season ground beef with garlic powder and oregano. Brown the meat and drain.
3. In a large sauce pan add spaghetti sauce, tomato sauce, and oregano; set aside. In a skillet heat olive oil. Saute garlic and onions for about 5 minutes. Mix sauteed onions and garlic with meat into the sauce and cook for 15 to 20 minutes.
4. Combine mozzarella and provolone cheeses in a medium bowl. In a medium bowl mix ricotta cheese, eggs, milk, and oregano.
5. Layer a 9x13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Cover with sauce, then with ricotta mixture then sprinkle with mozzarella/provolone mixture; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with parmesan cheese.
6. Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes.


Also try a ceramic baking pan.....I have one from pampered chef and get perfect lasagna everytime =)

http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=171&categoryCode=FH

Answer 3

IT's all in the layering. Use plenty of noodles and don't put the cheese on too thick. also rotate, dont use sauce on every level, then it becomes too much. A tasty trick that i use, cook up some meatballs the night before, Then break them up in the sauce and the meat helps hold some shape and tastes great and absorbs alot of the moisture.

Hope this is somewhat helpful

Answer 4

I beat an egg with cottage cheese, and then use that as one of the layers. Add a bit of nutmeg, too. delicious, and makes the lasgana firmer.

Also, be sure to let the lasagna rest before serving.

Answer 5

1)work with a fairly thick sauce.
2)Assemble your lasagne at least 24 hours before baking.
3)Let it rest 20 minutes after you rmove it from the oven.

*Are you using fresh pasta sheets or dried, boiled pasta? The ability for the dried pasta to absorb liquid is dependent on the extent of doneness.

Answer 6

with this recipe U need a kitchen timer. U gotta watch the time!

Answer 7

Make it the day before and reheat it before serving, it should not be liquidy anymore.

Answer 8

prop it up with toothpicks