Lasagna help?!
Lasagna help?
i make a great lasagna with a top layer of mozarella cheese. during baking i tent the foil cover to prevent the cheese from sticking to the foil. that works great and gives me beautiful, bubbly, browned cheese.
however, when reheating leftovers, that browned cheese gets tougher and makes it diffcult to cut through the lasagna. what can i blend with the cheese to help it separate more easily?
Answers:
Sounds like your over browning it from the start. Try a mozzarella/provolone mix like most of us chef's use. it adds more moisture to the cheese blend and browns nicely. However if it is getting too brown you will have to peel the top and recheese. You should not have to have foil over the top of the pan. drop your rack down. turn the temp down. When the lasagna is done wait 5 minutes and cut the whole thing with a sharp serrated knife. Then you won't have to worry about cutting later. you can lift out 1 piece and reheat it by itself if you want.
Chef Tom Morrison c.e.c.
I would try to reduce the baking time just by a few minutes so the cheese just browns around the edges slightly. I bake mine that way and never have problems with quality of reheated lasagna. Good Luck!
use fresh mozzarella i mean real home made or packed in water mozzarella that will fix the problem
I brush mine with melted butter...it gives flavor and usually helps. I always hated that problem and so now this works for me!
montery jack cheese
and whats ur recipe
Don't brown the cheese initially. When you reheat. Do so at a low temp (300 to 325).
If you are trying to save an already over browned crusty lasagna. Peel the outer layer of cheese off the top and replace it with fresh.
Also when refrigerating. Add a little sauce to the top to retain moisture in the cheese.