Lasagna is one pasta dish that is absolutely wonderful when it’s a gooey mess of tomato sauce & melted cheeses! My favorite—at least one of my favorite pasta dishes—if it is baked correctly.
We’ve all had at least half a slice of lasagna that was withered, pasty, with tough, brittle pasta edges!?! What went wrong!?!
The problem lies in the how the layering materialized.
Cooking Light (March 2013) suggested a solution to dried out lasagna:
“Take the time to spread sauce and filling evenly and all the way to the edges especially on the top and bottom. Putting plenty of sauce (at least 1/4 cup) in the pan first will prevent sticking and, if you’re using no-boil noodles, help soften the pasta. If you seem to be running low on sauce, stretch it with about 1/2 up unsalted chicken stock or wine (red for red sauce). Spread another 1/4 cup sauce on top to keep the lasagna moist when brown under the broiler later. Be aware that no-boil noodles absorb more sauce, so if you use them, keep the pan covered with foil during baking to retain moisture. Even with conventional noodles, if the assembled lasagna looks like it might get dray as it bakes, minimize evaporation by covering it with foil about two-thirds of the baking time.”
Next time that I bake my favorite lasagna dish, I’ll follow these guidelines so that I’m sure to enjoy a savory entree that calls for seconds.
How much time do you spend in the layering of lasagna’s noodles, cheeses, and sauce?
Thanks for the Lasagna Solution Cooking Light; For additional common cooking mistakes & how to avoid them visit: CookingLight.com/Mistakes
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