Tips for cooking homemade lasagna?!
Answers: I am making homemade lasagna, and would like some tips, I'm really worried it will be runny. I will be boiling the noodles, not using the "no boil" type. I can make the meat sauce fine. But any tips are appreciated.
after boiling, put noodles in cold water to stop the cooking or they will be mushy. Just leave them in the cold water until you layer them in the pan. Spray your baking dish AND put a little sauce on the bottom so the noodles won't stick or get tough. The cheese is the key. Use a blend of your favorite cheeses, I prefer to use small curd cottage cheese because ricotta cheese has other things in it and is whey, not milk. Shred the other cheeses into the cottage cheese and mix with one or 2 raw eggs, this will bind the cheese together and prevent running. You can add spices to the cheese rather than the meat sauce, the cheese will distribute the spices better. After baking for about an hour at 350 F, let it set for 15-30 minutes before cutting and serving. This will give the cheeses time to set so they aren't in the runny form they are right from the heat of the oven. Hope this Helps!
Use more paste than sauce for the meat sauce, it should be thick, not the consistency of spaghetti sauce, hopefully you make your own rather than using a jar since they tend to be thin. I use a mix of ground beef and ground sausage and my guys like lots of meat which also makes for a thicker sauce.
Take the tin foil off for last 15 minutes of baking and when you take the finished product out of the oven let it sit for at least 10 minutes if not 15.
If you use a mix of cottage cheese and egg, stir it very well and use only a thin layer.
I never use the no boil noodles ever-ugh- But only boil your noodles to an al dente state.
Have you ever made Crock Pot lasagana. It is so good and great to take to potlucks. I beleive the recipe I use is on allrecipes.com although, again, I make my own sauce
I make my sauce really meaty and thick and use lots of cheese in the layers. Never had a problem with it being runny.
Tip: When layering the pasta, place bottom layer in pan so the ends lay overthe sides of the pan. For the final layer lay the ends from the first layer
For more check out my recipe
http://www.my-italy-piedmont-marche-and-...
I always use the need-to-be-boiled ones. Ha-ha. When boiling them, add a pinch of salt (to add some flavour) and also some olive oil, so they won't stick to each other, AND NEVER OVER-BOIL, seriously. Use a big amount of meat sauce and also mozarella cheese!! Or cook the meat like you're making curry so it becomes curry lasagna! :)
I have made it both ways, boil and no boil. I find the no boil much easier and the noodles don't rip!. But if all you have is the boil kind, just make sure you handle them very gently, next use a spaggetti sauce that is a little thicker, some of the fancy brands tend to be thicker than the generic brands. Usually when you bake it the noodles will soak up some of the juices. I like to use riccota cheese over cottage cheese , but that is just may preference.
as long as you don't get stingy on the cheese it will be Great!
yeah, just dont over cook the noodles. the extra liquids of the sauce will soak into the noodles and will help them finish cooking
Make sure you let the lasagne sit in the pan for about a half and hour after it comes out of the oven. This will allow the lasagna to set up some. If you cut it steaming hot, it does tend to be a little runny and slippery.
Make sure the sauce isn't too unny but not too thick because that's disgusting, and you should put a small layer of ricotta at the bottom then the sauce then the noodle and keep repeating it then top it with some cheese and bake it until it's bubbling and brown around the edges. And you also have to let the food settle just like anyother food. you should also keep the noodles apart a little bit some people use olive oil, you shouldn't salt it because of the cheese that is already going to be in it, and you should slightly dry off thye noodles just a little bit.
When you cook the meat try not to leave it really watery. Save the extra sauce for afterwards you can pour it over. Also use ricotta cheese it's really good!!!
Pleae use ricotta cheese, not cottage cheese. Ricotta will also help keep your lasagne from being too juicy. I never cook my noodles anymore. I put the lasagne together and pour in a cup of water around the edges of the pan and tightly cover with aluminum foil. My lasagne never fails to come out excellent and the noodles are cooked perfectly. Boiling the noodles is a hassle and is not necessary anymore. Besides, cooked noodles get too mushy in the lasagne. Bon apetit!
I love white lasagna, made with ricotta, mozarella, basil pesto. Red sauce on the side.