Cooking- Lasagna advice please!
 

Hello

I know there are some people in here that like to cook, so...

I have made lasagna several times and everytime I make it it comes out soupy. It tastes great, but it doesn't hold its shape when I go to serve it. I made a really yummy lasagna tonight and followed the recipe exactly. I let the lasagna rest/sit for 20 minutes before I went to serve it but it was extremely runny and I could barely get it out of the dish. Does anyone have any suggestions/tips?

The problem is if I let it set/rest for more than 20 minutes it is not hot enough, but if I serve it after only 20 minutes it is a runny, soupy mess. What is a guy supposed to do? :shrug:

Do you use cottage cheese or ricotta cheese? I've noticed when people use cottage cheese, it comes out really runny and weird, but that doesn't happen with ricotta (and ricotta tastes better, IMO.).

I used Ricotta and I mixed in one egg. I also added a cup of Parmesan and a little bit of goat cheese. It was delicious but so gooey!

I don't even like cottage cheese, so I wouldn't dare put that in my lasagna! lol

It was the Barefoot Contessa recipe off the foood network...

I like cottage cheese sometimes, but I hate it in lasagna. Hate!

I dunno much about cooking, so I think my helpfulness ends here :laugh:

LOL! Thanks for the suggestion though... I'm not that great with cooking either, but I've been trying to improve my limited culinary skills lately. I've become addicted to the Food Network!

I love Food Network, although I haven't watched it a lot lately. I really like Alton Brown's show.

Christopher,

Could be a couple of things. First, what kind of sauce are you using? If you start out with very liquidy sauce, your lasagna will tend to be runny. You could also try to cook it longer than the recipe says, or adjust your ovens temperature. If you use the regular noodles that require boiling, make sure you don't over cook them. In fact, it's a good idea to under cook them since they will cook further in the oven. Play around with it and see what happens, but remember as long as it tastes good that's all that matters!

I used a meat sauce using sausage. It wasn't a liquidy sauce, it was more of a hardy sauce.

I think maybe you are right about the noodles. I think I may have over cooked them. I didn't boil them, but I put them in simmering water and just forgot about them while I was making the sauce, so I think I may have let them sit in the water for too long. They got kind of starchy/soggy, so maybe that was the issue? The good thing is, the pasta was very tender and I didn't have any crusty/crunchy sides, which I hate! You know what I'm talking about?

As far as the cooking time/temp I cooked it at 400 degrees for 35 minutes, like the recipe said. If I cooked it for longer, would that have helped it keep its shape once I took it out of the oven?

And, you are right, who cares since it does taste great! But it was so messy, I couldn't imagine serving it for company/guests.

BTW, thanks so much for the help!

It does sound like it was the noodles that caused the watery-ness. You can also try the Barilla no boil noodles that cook in the oven along with the lasagna. I really like them. Just remember to layer them like the package says, the sauce has to go directly on them because that is what cooks them.

I think I'll try to make lasagna this weekend - this thread has made me crave it.

However, I'm a cottage cheese in lasagna fan :laugh: the texture of Ricotta really freaks me out - and I just am not a fan.

mmmm lasagna.

Mmmmmmmmmmmmm... Lasagna... Arggggggggghhhhhhhhhhhhhhhh...

Here's my non-soupy lasagna technique:

I only boil the top noodles to completion. Wait until the other layers' ingredients are ready, then start the noodles. Set aside 5 or 6 noodles to use for the top, and put the rest of the noodles in boiling water for a minute max - just to loosen them up and start the cooking process. Remove them from the water, drain VERY well (blot with a paper towel if you have to), and start layering while the top noodles are boiling. When you're ready for the top noodles they should be ready.

My fave recipe uses a cottage cheese/ricotta mixture, so there's always lots of extra juice for the noodles to soak up as they're finishing cooking in the oven. I also let the finished dish sit for a bit (say 15 mins) before putting it in the oven - it lets the temperatures of the different layers even out (warm noodles, cold cheese, hot sauce, cold cheese, etc...) which helps them bake evenly.

As for the cottage/ricotta debate, I'm ambivalent. However, lasagna made without Italian sausage goes straight into our dog's bowl. A hamburger/sausage combination is tolerable, but hamburger-only is nas-tay.

Two problems: Noodles & heat. Using uncooked lasagna noodles instead of cooked ones would help. They cook up just fine in the sauce. Draining cooked noodles on paper towels before layering would also help. However, overcooked noodles are a disaster from the get-go. If you want to use cooked noodles (drained & patted dry), lower the heat and cook longer. The higher the temp the more chance of liquid separating out.

I just can say about how Italians make it: No cottage Cheese or ricotta, just the lasagna noodles (you mean this kind of things, right?, barely boiled, a quite thick ragù, mozzarella, sliced in very small pieces, olive oil, some butter, parmisan on top. In the North people put in it besciamella (white sauce?) too, but I come from the Centre south and we don't use it.

Romy

My problem is I have made several different, reliable recipes and every time it comes out soupy. When I made a lasagna a few months ago, I used the no cook Barilla noodles and the exact same thing happened. Go figure!

Okay, this makes sense. So, the layered noodles should only be cooked for a minute, but the top noodles should be cooked for the full time? Is this because the top noodles would dry out otherwise?