How do I stop my lasagne from being sloppy? | Mumsnet (2024)

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OP posts:

Discovereads · 10/06/2022 23:19

We always cook it uncovered for the last ten minutes to firm it up.

KimWexlersPonyTail · 10/06/2022 23:19

My italian friend advises wrap in foil, cover with towel for a couple of hours to let it set.

mrsfollowill · 10/06/2022 23:20

Do you serve it straight from the oven? I let mine rest for about 15 mins once out of the oven before dishing up. It cuts better and is less sloppy.

DockOTheBay · 10/06/2022 23:21

What else do you put in with the low fat mince? Put in some things that thicken it like tomato puree, or some things which soak up liquid like lentils?

MrsPelligrinoPetrichor · 10/06/2022 23:21

Add an egg yolk to the sauce to thicken it up but best way is to let it sit for ages to firm up.

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DramaAlpaca · 10/06/2022 23:22

If you are organised enough, make and assemble it the day before you want to eat it, chill overnight in fridge and cook the next day. It won't be sloppy then.

DelilahBucket · 10/06/2022 23:23

What else do you put in with the mince? Definitely let it "set" for a little while before serving.

YetAnotherNam · 10/06/2022 23:23

Penguintears · 10/06/2022 23:23

What is on your recipe? Do you precooked the pasta (not necessary)? How sloppy is your mince/tomato sauce?

tellmewhentheLangshiplandscoz · 10/06/2022 23:27

Cook again the next day then eat. It needs a second bake

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SirChenjins · 10/06/2022 23:47

OP posts:

Penguintears · 10/06/2022 23:55

Dry pasta absorbs more liquid as its dry.

Neu · 10/06/2022 23:56

I Always make it a day in advance and put it in the fridge

Neu · 10/06/2022 23:57

Also I only put bechamel on the top

bumblingbovine49 · 11/06/2022 00:08

This definitely works. To the point where is can be a bit dry unless your sauce is liquid enough as the pasta absorbs a lot of the liquid overnight before it goes in the oven the next day

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MoReece25 · 11/06/2022 00:14

I always find lasagne tastes better the day after! Twice baked leftovers are so much less liquidy and topping goes extra crispy.

Tictactoenail · 11/06/2022 00:15

You need to prepare it the night before and the let it 'soak' overnight, before cooking it in the oven the next day. Maybe also use more layers of pasta?

HopingForMyRainbowBaby · 11/06/2022 00:23

Last time I made a lasagne I simmered the filling on the lowest heat for a good 2-3 hours so there was hardly any liquid to it. The béchamel sauce I made was more thicker than I wanted too but both worked absolutely fine in the lasagne. I also let mine sit for a good 15-20 mins once it had cooked. The only thing I did notice was the first portion I had felt like the sheets of lasagne weren't quite cooked properly but the rest that I'd portioned off and froze once microwaved were absolutely fine and the sheets of pasta much softer. A tip when layering it all together. Put each layer of pasta sheets horizontal add the filling then the next lot vertical and keep repeating it until everything is used up. It makes it much easier to cut that way.

SirChenjins · 11/06/2022 08:06

OP posts:

Sgtmajormummy · 11/06/2022 08:19

I’ve started using the roll-up technique with extra thin sheets of fresh lasagne that I saw on Struggle Meals.
Dab spoonfuls of your tomatoey filling along the sheet, roll it up and just smear the bottom of your dish with the same sauce. Then pour all your béchamel over the top with a swirl of tomato sauce and cheese.
Easy to portion out and crisps up well. Can be cooked in a combi microwave.
I’ll find a link.

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Sgtmajormummy · 11/06/2022 08:22

LividLaVidaLoca · 11/06/2022 08:24

SirChenjins · 11/06/2022 08:32

That links to a video of someone being overtaken in a 20mph zone?

OP posts:

Doje · 11/06/2022 08:34

bellsbuss · 11/06/2022 08:36

I make mine in the morning , leave it to rest all day then cook in the afternoon

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