When i make lasagna I tend to be hit or miss with the casserole sticking quality of the layers. I want a tight firm lasagna for easy cutting and serving.
2007-10-04 03:56:02 · 11 answers · asked by xavnow 1 in Food & Drink ➔ Cooking & Recipes
cheese (mozz. and parm) and ricotta..but not too much, that would make it runny.
2007-10-04 03:58:59 · answer #1 · answered by Jules 5 · 1⤊ 0⤋
You need to use whole (not skim) ricotta that you might even want to put in a sieve to drain out the moisture. Consider adding grating cheese and an egg to the ricotta mixture. Also use good quality mozzarella. You don't need to use a lot of cheese, though. Also make sure lasagna noodles aren't too wet. I have had success with the Delverde brand no boil lasagna however I think the brand is hard to find.
2007-10-04 04:06:49 · answer #2 · answered by philosophyangel 7 · 1⤊ 0⤋
I used to have this problem too. After years of experimenting I found that the best way to get nice solid layers is to use the noodles that you do not boil prior to baking the lasagna. They are flat rather than wavy and are still in the dried pasta section. They absorb the excess liquid in the lasagna and make it firmer. Delish!!!
2007-10-04 04:54:28 · answer #3 · answered by wsmi 3 · 1⤊ 0⤋
The simple answer is to use a thinner layer of sauce between the lasagna sheets. Don't exaggerate, though. It is important to cover the sheets with enough sauce to allow the lasagna to cook properly.
2016-01-06 01:54:19 · answer #4 · answered by Anonymous · 0⤊ 0⤋
I make my sauce thick. I make a homemade sauce. If you are using jarred, add a can or two of tomato paste to it, heat it through.
Also when you take the lasagna out of the oven be sure and let it sit for at least 10 minutes before cutting
P.S. It is your SAUCE not the cheese layer that is causing the problem.
2007-10-04 04:04:40 · answer #5 · answered by BlueSea 7 · 2⤊ 1⤋
Use the correct pan size. If you cook your noodles before baking, make sure they are dry (lay out onto paper towel & blot dry). Allow your lasagna to sit on a cooling rack for about 15 minutes before cutting. This allows the filling to cool slightly & to jell.
2007-10-04 05:40:13 · answer #6 · answered by bocamom62 3 · 1⤊ 0⤋
The clue is not what but how. Let your lasagna cool before cutting.This gives the cheese some time to *reset*
2007-10-04 04:08:33 · answer #7 · answered by Karen S 3 · 1⤊ 0⤋
this may sound weird...but I found that if I want to make lasagna I actually make it the day before I want to serve it, then after it is done cooking, let it cool completely and set it in the fridge (covered)...the next day I stick it back in the oven to warm it up and find that it "sticks" together very well
2007-10-04 04:04:48 · answer #8 · answered by Jessi 7 · 4⤊ 0⤋
If you're making your meat sauce from scratch, make sure it's nice and thick. Add sifted plain flour if you have to - this is an instant thickener, and a lifesaver if you realise you've added too much liquid in a hurry.
2007-10-04 09:26:08 · answer #9 · answered by rissaofthesaiyajin 3 · 1⤊ 0⤋
Bake it the day before. Guaranteed, it will stick together,
2016-07-05 13:29:05 · answer #10 · answered by joy 1 · 0⤊ 0⤋
i go with lots of mozzarella. also, be sure to completely dry your noodles. moisture leads to slipping and such. before cutting it, just let it cool for about 20 minutes. this makes it stay together much more easily.
2007-10-04 04:06:38 · answer #11 · answered by stopmelting2000 3 · 1⤊ 0⤋