lasagna Question?

Question

I was reading the answers about the lasagna recipe. I have two additional questions. Whenever I make it, it gets really watery and turns soupy and slides apart when I try to cut it into pieces. How do I get it to stay in a nice square without being watery? AND all of the recipes say to layer sauce first. Will this affect you when you try to get a nice lasagna square on the plate if the runny sauce is ion the bottom without a noodle to hold it together?

Answer 1

If you take the cover off your lasagne the last ten min or so most of your water will evaporate and if you let the whole pan rest for about 15 min before you cut it will cut more cleanly.I put a layer of noodles down first not the sauce. as long as your noodles are cooked and oiled then wont stick.Use the heartiest and thickest sauce you have to minimize watery laz.

Answer 2

Hi there, I would say to making lasagna there are many ways to it but the way I do it and I am not saying it to be better than the other ones. 1st spray the pan with pam and then put a layer of your boiled noodles (boil the water with a little salt and a table spoon of oil), 2nd put your meat sauce, 3rd your ricotta cheese (depending on your square pan put five nice spoon full size of the ricotta cheese a little in from the corners and one in the center) and your shredded cheese (cover the whole pan) and then repeat that for one more complete layer like that then after that layer is done; then you are going to end it with your last layer of boiled noodles and put oil over all the top noodles (use a BBQ sauce brush, and paint the oil cover with a light coat). Cook it to how long you normally cook it and let it cool down before serving it. The key to not so soupy, is make your meat sauce thick. I make mines with a little sauce with the meat just enough to cover the meat when I cook them together.

Answer 3

If you boil your lasagna first (traditional lasagna) make sure it's drained THOROUGHLY before assembling your lasagna. Personally, I like the Barilla No-Bake lasagna. That needs liquid to soften/cook it, so it absorbs any extra tomato sauce/juice in your lasagna. Secondly, if you're using jarred spaghetti sauce, look for one that's a thicker consistency. Thicker=less watery sauce. Stay FAR FAR away from Ragu (any variety). I never have luck when making lasagna with Ragu. Mine gets watery too. I prefer Prego, actually. The mushroom supreme is a good one. If you're using homemade sauce, make sure your recipe makes a thick, hearty sauce. Adding ground beef to your sauce helps make it thick and meaty, too. Use lots of cheese. Stay away from cottage cheese. It has a lot of moisture in it. I prefer whole milk ricotta, provolone and mozzarella when I make lasagna. Lastly, when your lasagna's finished baking, let it sit on the counter (or stove top, or anywhere else you can find room for it that's heat-proof!) for 10 or 15 minutes to "set up." This will make for easier slicing and won't burn your family's mouths. :)

As for the layer of sauce on the bottom--I always do this so the pasta won't stick to the baking dish. Use a VERY THIN layer of sauce though. I usually just use a few tablespoons straight from the jar before I add the sauce to my cooked ground beef. You don't want to cover the bottom of the baking dish completely--for a 13 X 9 pan, I'd use maybe 2 - 3 heaping tablespoons of sauce, and smear it around.

Answer 4

You put the sauce on the bottom first to avoid the noodles or chees sticking to the bottom of the pan.

To make lasagna less runny, boil the noodles first, make sure they're drained, then use them in your layers.

Also, your sauce may be to watery, use more meat next time, draining the meat as well before adding the other ingredients.

Answer 5

Okay i make Lasagne all the time.


Make sure and use Parmasan cheese because that soaks up exass(sp) liquid.

DRAIN noodles REALLY GOOD!!!!!

The sauce should be runny. It should be thick and yummy! Drain the meat very good so there is almost or no oil left.

Sauce on the bottom is a must or else your noodles with stick to the bottom.

Make sure to use the right about of cheese because when cheese melts it gets oily too.

Answer 6

Make sure your noodles are well drained and your sauce is especially thick. I prefer the no cook lasagna noodle better, and the don't tear! Try Barilla.
The sauce on the bottom is so noodles don't stick. I don't think it effects the shape. You could spray the bottom w/ PAM but I prefer the sauce method.

Answer 7

You put sauce on the bottom of the pan so the pasta layers don't stick to the bottom.

If you would only make one change in assembling your lasagna, I'll bet it wont' be water: use raw pasta. You don't have to buy a special kind, just use the pasta raw, cracking off hte corners to make it fit in your pan. This will absorb extra water, make pasta tender, and your lasagna the right t consistency. Be sure and cover w/ foil the first 45 min or so of baking.

Answer 8

start with a thin layer of sauce, a layer of noodles, little more sauce, layer of hamburger, layer the cheese mixture (ricotta, mozz, parm and egg) and repeat until the pan is full! doesn't come out watery and holds together. =) make sure to let it sit after you take it out so it has a little time to settle before cutting it.

Answer 9

Make sure you have allowed your lasagna to sit and cool, before attempting to cut it into squares. This generally helps it stay together. It will run every time if you attempt to cut and serve directly out of the oven.

Answer 10

I say cook (boil) the lasagna noodles before baking the lasagna! That should solve all your problems. ;-)