Why did my Lasagna turn out too liquified?!
Answers: I made it using a recipe from a cookbook following all instructions except instead of using jarred tomato sauce, I made my own with 1 can tomato paste, a can of diced tomatoes and spices. I added very little water (1 cup) because I thought the tomatoes would melt down and create extra liquid. The dish looked okay when I put it into the oven, yet when I pulled the lasagna out it was just a soupy, slimy mess. What did I do wrong? I am usually a good cook.
It sounds like you did everything by the book. Maybe you should leave it in the oven longer for the liquid to evaporate. Maybe your sauce was too thin - 1 cup of extra water in the sauce was unnecessary.
You didn't need to add the water, I never have even when I've used uncooked noodles.
Nyou shouldn't have added cup of water & paste Tomatoes I think you made it watery not creamy
Use tomato sauce and tmato past, cook the same way,and cool. Then put it in the frig to make it firm. Heat and serve the next day.
-you dont need to add water
-if the noodles arent cooked, you dont need to add water.
-if you want your sauce to not be liquid add a little can of tomato paste.
good luck next time :-)
Don't use the water. The tomatoes do create extra liquid. Also let the dish sit for about 20-30 mins before serving to let it set up a little.
did you cook it at 425 for at least 40 min?
Adding the 1 cup of water is what made it soupy. Even if the noodles were uncooked, it wasn't necessary.
It's really possible for the lasagna to be soupy and water if you slice it too soon. Let it sit at least 15mins before serving.