my lasagna has a problem...

[glowstick]

My lasagna looks great until I serve it...then it goes blahhh...all over the plate! Am I doing something wrong or is the "stand in a square" lasanga just in the cooking sites? I don't make it with riccotta so. I thought,maybe, this was the problem but, I'm sure others don't use it either!:mbx:

[BillD]

The problem is too much liquid. Things that might help are: adding tomato paste to the sauce to thicken it, add an egg to the cheese (ricotta or cottage), or possibly just cooking it longer. Another option is to use a little less sauce. You can try all these things at once.

[Yogi]

How long do you cook it for?

I pre-heat my oven to about 375 - 400F and then throw it in there for about 20-30 minutes.

[Tess]

BillD is right, it's your meat sauce. It's tricky and his suggestions are great, it's hit or miss with me whether it stays together after it's cut.

Another thing that could help, let it stand after removing it from the oven and dont cut/serve it right away, 10 minutes seems to be good here.

[glowstick]

Thanx for the advice... will try them out and let you know!

[Frogy]

What noodles are you using? Precooked, fresh, boil first?

[glowstick]

They're the boil first but, I don't boil them 'til fully doe cos I thought that would help my problem ....to no avail.

[Frogy]

Another option is to use the precooked, they are designed to absorb the liquid while cooking. I have followed their recipie as well and still cut some of the liquid back, or increased the cooking time as was mentioned.

I've converted to the fresh now.:)

[Lesley]

Don't cook the noodles at all. I never do and I don't buy the precooked ones either. Just put them in the pan (don't overlap them) and assemble your lasagne as usual. If your sauce is a bit runny the uncooked noodles will take care of it. Also standing time after cooking is very important. Let it stand at least 15 minutes.

If you make a really thick sauce and want to use uncooked noodles then you'll need to add a bit of extra liquid to it.

[neil01]

Some of the best tasting ones are unfortunately a little on the sloppy side. Unfortunately, some of the methods used to 'thicken' the sauce do not improve the taste.

If the thickening solutions do not impove your results, an alternative solution (as used by many Italian restaurants) is to cook and serve in individual dishes.

[Exmortis]

I let my lasagna stand a few minutes before serving and it always comes out fine. But I discovered that my lasagnas are best the next day! So I usually let it cool in the fridge, reheat and serve the next day. Then the layers are stacked solid and it cuts into sharp edged squares easily. And man is it ever good!! :D

[Bogie]

I let my lasagna stand a few minutes before serving and it always comes out fine. But I discovered that my lasagnas are best the next day! So I usually let it cool in the fridge, reheat and serve the next day. Then the layers are stacked solid and it cuts into sharp edged squares easily. And man is it ever good!! :DNext day lasagna is always best. Flavours set-in and spices enhanced :d

Ummm ... have some portion servings in the freezer from last batch ... guess what's for lunch today?!

Lesley - never tried that. Always wondered, though. Will do one with uncooked noodles and see what happens. Saves a step!

[glowstick]

Sounds like a fantastic plan! Am definitely gonna try that and I like the sounds of Lesly's idea(uncooked noodles)!:tti:
I let my lasagna stand a few minutes before serving and it always comes out fine. But I discovered that my lasagnas are best the next day! So I usually let it cool in the fridge, reheat and serve the next day. Then the layers are stacked solid and it cuts into sharp edged squares easily. And man is it ever good!! :D