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That $15 lasagna I made last Tuesday took 4 hours and fell apart on the plate
I spent all afternoon layering everything just right, homemade sauce and all. When I pulled it out of the oven it looked perfect, but as soon as I cut into it the whole thing slid apart like a gooey mess. Any tips for keeping lasagna layers from shifting around?
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grantmartinez3d ago
Wait, hold up - $15 for a homemade lasagna? Where are you shopping? I can barely get the ground beef and ricotta for that much anymore. But anyway, yeah the sliding thing is a texture problem. The sauce was probably too thin, so it turned into a slip n slide between the noodles. Next time try cooking your sauce down until it's thick, almost like a paste, before layering. Also letting the whole thing rest for at least 20 minutes after baking helps the layers set up before you cut into them.
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eva_adams683d ago
Totally agree, resting it is key. Changes everything.
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