Have you ever placed a piece of lasagna on to your plate only to see it collapse into a pile of noodles and sauce? Our kitchen suffered from ‘pasta puddles’ for years. They aren’t the end of the world and don’t affect flavor but I knew we could have prettier meals that didn’t leak on to other items on the place (like salad).
There are two simple tricks to make sure that it stays in one piece.
Lasagna Trick #1 – Let it Rest
We bake our lasagna at 375 for 30 minutes (covered) and then 325 uncovered for about 15 minutes. Use the broiler to brown the top layer and then we let it sit on the counter for at least 15 minutes. The tray sits on a cookie rack to allow air to reach the bottom and the tray is only loosely covered. Without resting, lasagna turns into a molten mess as the cheese has no consistency and easily slides apart.
Lasagna Trick #2 – Alternate your Layers
Resting is a good start but it’s not everything! Our typical lasagna has 3 layers of noodles – each layer is placed in the alternate direction of the previous. If the first layer has noodles running the length of the pan, the second layer is laid across the width and the final layer returns to the direction of the first.
These two discoveries were major moments in our kitchen. They help make sure that even the first cut comes out of the pan totally square (and will little liquid left)!
Do you have any tricks for lasagna that would help us all learn?