Easy Lasagna Soup Recipe - I Heart Naptime (2024)

FAQs

How to make lasagna less soupy? ›

To use cornstarch as a thickening agent for lasagna sauce, add it in a slurry to the sauce as it simmers. A slurry consists of equal parts cornstarch and cold liquid. You can use water, broth, or cooking wine for a savory tomato or béchamel sauce.

Flour: Make a slurry of 2 parts water to 1 part all-purpose flour and whisk until very smooth. Slowly whisk in no more than 1 tablespoon of the mixture per 2 cups of simmering sauce. Stir and simmer for about 2 minutes, check the thickness, and repeat with more as needed.

After your sauce is done cooking, keep the heat on and add your prepared beurre manié in small increments, until the sauce reaches your desired consistency. You could also use a roux, a cooked mixture of starch and fat (usually flour and butter). It's a highly popular and equally effective thickening agent.

Here are a few reasons why people appreciate lasagna: Rich and Comforting: Lasagna is a hearty and comforting dish with layers of pasta, creamy béchamel sauce, flavorful meat or vegetable fillings, and melted cheese.

The sauce could be too watery. The noodles can be holding on to water. The vegetables are releasing excess moisture. If you are using ricotta be careful of the moisture it can add.

Watery tomatoes aren't the only culprit for soupy lasagna: Oils from cheese and meat and water from lasagna noodles and vegetables can affect your lasagna's consistency. Draining excess fat from ground beef or sausage before adding it to tomato sauce is imperative to maintain a thick sauce.

If you need 1 cup of tomato puree, then use ½ cup of tomato paste mixed with ½ cup of water as a replacement.

You don't have to dash out to the store if you're out of tomato paste; tomato sauce and tomato puree are both an excellent substitute. For every 1 tablespoon of tomato paste needed, use 3 tablespoons of tomato puree or sauce.

The lasagna can (and should) rest before eating.

Yes it's tempting to cut into the lasagna right when you pull it from the oven, but let it rest on a cooling rack for at least 15 minutes. This will help firm up all the layers and make it much easier to slice a square.

Ricotta cheese, with its creamy texture and mild flavor, is a quintessential ingredient in many lasagna recipes. However, it can also introduce excess moisture if not handled properly. To avoid a runny mess, it's crucial to pat dry the ricotta before incorporating it into your lasagna.

Why does my lasagna falls apart when I cut it? ›

Mistake number 9: serving it as soon as it's out of the oven

Do you struggle with trying to cut freshly baked lasagna without it falling apart. As tempting as it might be to dig in right away, letting it rest for at least half an hour is key. Once it's had time to settle, cutting it into equal squares is easy peasy.

Most people use low-moisture mozzarella in lasagna, and I am no exception. Fresh mozzarella tastes phenomenal in lasagna; however, the extra moisture will make the lasagna a bit watery. Sometimes I'll use bagged, shredded mozz in the layers but then will splurge for the good stuff on top.

Our seasoned experts agree

Have you noticed if you cut your lasagne as soon as it comes out of the oven, it can be sloppy, falls apart easily and the sauce runs to the bottom of the dish? When you have it the next day, the sauce has had time to firm up and create an even richer tomato taste,” she says.

Lasagna first made is a grand entrance in Naples, Italy during the Middle Ages in the 14th century. Initially, this dish was reserved for special events and holidays. Ironically, this pleasure inducing food was introduced to Italians in the middle of the Black Plague.

4 Let it rest. Just like steak, you need to allow the lasagna to rest before slicing into it. Resting or letting it cool for a good 10 to 15 minutes at least allows the heat to dissipate, the ingredients to settle from its bubbling state in the oven, and firms up the cheese that you added on top.

The solution for watery casseroles is instant potato mash powder or cornflour - slake (mix with a little water) at first or it will go lumpy. Stir well. Alternatively, don't add so much water at first, especially if you're using a slow cooker.

So, to achieve the perfect lasagna, the consistency of the sauce is absolutely essential. Both the ragù and béchamel sauce should be dense and creamy. Avoid sauces that are too liquid and slide to the bottom of the dish.

Pour 500ml milk into a large saucepan and add 4 tbsp plain flour and 50g butter. Turn on the heat to medium and start to whisk the mixture. Keep whisking fast as the butter melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken.