Why was my lasagne a disaster - what did I do wrong?!
Answers: I browned the meat, added Dolmio Bolognaise sauce, cooked it for 20 mins and then put it in a lasagne dish, white sauce, lasagne sheet etc but comes out like a bake i.e. runny not solid at all. Any advice would be great. Thanks
It sounds as though there was too much liquid in the bolognaise sauce. I use a slotted spoon to transfer it into the dish then spoon a bit of the sauce over.
you used dolmio sauce.
Dont put so much white sauce in between the layers and ensure you have the correct consistency to the meat and sauce aswell....
Also helps if you drain the fat from the mince before adding the dolmio.
hope this helps and good luck next time
Start off the way you did, put a layer of meat to cover bottom off dish, a layer of lasagne sheets over the top, another layer of meat to cover, another layer of lasagne sheets, keep going til all the meat is used up (usually two or three layers) the put one final layer of lasagne sheets and top with the white sauce. Cook at about 170 celsius for about an hour, sprinkle the top with grated cheese and some black pepper and brown under the grill. That's how I do mine and its always lovely.
leave it to cool for at least half an hour before even attempting to get it out of the dish to let it solidify slightly.
Try next time to cook at 225 degrees for about 2 hours covered. This is what works for me best. Top with cheese last and just melt it at the end to youre desired doneness.
Cook it longer on a lower heat, then turn the oven up for the last 15-20 minutes to get the crispy bits on the top.
basic lasagna involves allot of cheese, the layering should go like this:
first layer: small amount of sauce on the bottom of the pan
noodles
meat mixture if this includes sauce then use sparingly
cheese
noodles
meat mixture use more than previous layer
cheese
sauce
noodles
final layer:
cheese and lots of it
meat
sauce
cheese
noodles
sauce... Top it w/cheese
You should have ended up with 4 layers of noodles. The final layer is cheese
You can use this mixture for your cheese:
Ricotta cheese 1 large tub or more:
2 eggs
fresh or dried parsley (flat leaf if fresh, about a hand full chopped)
1/2 cup Parmesan grated (what ever brand or type you prefer)
garlic powder or some fresh garlic.
Mix this together and spread out as a layer of cheese and top with shredded mozzarella or slices of fresh mozzarella.
Good luck and don't be discouraged. You can do this!
u shud add cheese n u shud keep some support for the lasgane
either it shud hav meat or vegges above it or below it
dont use dolmio sauce
When you took it out, you immediately served it, didn't you? Yes you did.
When you want to see those beautiful layers,
you have to bake it,
let it cool (so your refrigerator doesn't work so hard to cook it AND keep everything else in the refrigerator cold)
THEN in about 4 hours - preferably the next day - you cut it, heat each individual portion and serve it.
The ONLY way it will stay in that beautiful, solid, layered state everyone sees on the frozen packages: cutting it and serving it cold.
Thanks for asking your Q! I enjoyed answering it!
VTY,
Ron Berue
Yes, that is my real last name!
soak the sheets of lasagna over night turns the sheets white then there ready to use add plenty grated cheese on each layer to bind together add any ingredient you like onion garlic i find home made sauce the best as you add what you like with me sweet chili sauce
Maybe the sauce you used was the problem. Try using Prago or Ragu next time. Make sure that the sauce isn't too runny before layering the lasagne, and remember to put enough cheeze between layers to help hold the layers together.
Leave out the white sauce and replace it with Mozzarella cheese.
too much white sauce used or leave in oven longer for the cheese to go crispy on top
Did you let it stand for 10-15 minutes after taking it out of the oven? That usually helps alot, because the noodles absorb more of the liquid. You could also try cutting the amount of liquid in the recipe the next time.