Why does my lasagna always seem to be so flat, even though I layer it three times?!
I always boil my noodles before I bake them. Does that make a difference in the appearance of the lasagna?
Answers: It always seems as if the cheese and everything melts down and it doesn't look like the lasagna that you get at restaurants. You can see what's between the layers but it's flat. At the restaurants, the lasagna is nice and firm and it seems taller (if you know what I mean). Any suggestions?
I always boil my noodles before I bake them. Does that make a difference in the appearance of the lasagna?
Actually there could a couple of reasons why your lasagna is coming out this way. One would be that you haven't added enough layers. For a 9X12X2" lasagna pan, you should have about 5 layers, not 3. This also depends upon what you put between each layer. Bottom to top should be sauce, pasta, Riccotta or Cottage cheese (depending on which you use) mixture, meat or veggie layer, shredded mozz, then sauce again and repeat. Having either veggie or meat topped with shredded Mozz helps buld a firmer layer between each level of pasta. Also cooking and letting it set before slicing also helps. I actually cook lasagna the day before, then place in fridge, next day once cooled, will slice and heat up individual portions on oven. Letting lasagna sit help the pasta to absorb the flavors of you sauce, seasonings, and other flavors into itself, making for a more full flavored lasagna. Good luck....
I think that you are making the sauces too runny, make 'em thick and then you lasagna will stand proud.
this would suggest that your sauce mixture is too thin in consistancy, and i never boil the sheets before using, this would make it mushy also, just layer them uncooked, they will cook completely in the oven
What is probably the problem is that you are using cooked pasta with sauce that is probably too thin also. If you use uncooked pasta then the extra water that is in the sauce is absorbed in the noodles while the whole "pie" cooks. This way you get the thicker sauce because most of the water is absorbed and the noodles don't get too mushy from over cooking
It is good that you boil them before put them in the lasagna just make sure you don't cook them all the way when boiling. That should help the flatness and make sure you put a lot of meat and cheese to make it higher, but the main thing is don't boil the noodles before til they are done let them cook the rest of the way in the oven with the sauce and cheese.
if you are using a simple spagetti sauce bought from a shop the only way to make it stand is to thicken it using corn flower. as one of the other answer's said your sauce may be too runny, i always have atleast 5 layers 3 meat 2 bechamel, topped with mozarella.
boiling before baking does not REALLY impact the lasagne as long as you dry them off slightly before baking, you could also try letting the lasagne stand for a minute before serving, this will help thicken the sauces, most sauces are runny when hot but thicken on standing.
Three layers doesn't really make for a "tall" lasagna. You should add another 2 layers. Also use a chunkier sauce, add some cooked and seasoned spinach to each layer too.
If the instructions for the noodles say to boil then you've got to boil 'em. There are some noodles that you can layer dry, right out of the box.... but when this is the case you'll need to have a more liquid than usual sauce.
Finally, let your lasagna sit & set before serving. When it cools down some it firms up and the noodles won't slide off eachother. That is why I make lasagna today to serve tomorrow. I either re-heat in the oven or reheat portions in the microwave.
I use cooked pasta, I cheat and buy jarred sauce preferable prego as it is thicker also if you mix 1 egg into your ricotta cheese it helps it stay firm. Mine is usually too thick to make more than 2 layers of filling and the final layer of noodles, sauce and cheese to top.