help save my lasagne

[marshymy]

making my first ever lasagne, i'd seen tips on cooking the bolognaise as long as possible and also adding sugar, i thought it looked too thick to be able to cook it for long enough so added water, i think i've put too much in though! it's been bubbling for around 30 mins now am i right in thinking it'll reduce down into a thick sauce again or will it just keep bubbling and be watery?

Take the lid off and it will reduce. Don’t add sugar!

okay thanks! Didn't know i had to take the lid off, should i leave it on a low or high heat?

A bit of cornflour will thicken it up. Otherwise take it off the heat and leave it for a bit, it'll naturally thicken as it cools.

Just leave it uncovered and on a low heat. Should cook for at least 2 hours anyway which is enough to thicken it up - don't let it burn!

Yep, lid off, keep it simmering.

How liquid is it? If it's really bad, mix 1tbsp cornflour with water, then add it to the mix. It's like magic.

The lasagna sheets will absorb some of the water... It's impossible to say though really without seeing it. You don't need to add extra water though, normal consistency Bolognese works fine in lasagne. Maybe you could get it out the oven, push spaghetti all around the edges to attempt to absorb some of the excess water?

I wouldn't put cornflower in. Just leave lid off, let in bubble slowly for an hour so and stir now and again. If it's still too watery, leave for longer and have something else for dinner tonight! It will be even better tomorrow!

I've never cooked lasagne with a lid.

If you leave it too long the pasta will turn to mush though.

I only cook for 40 mins - that's more than enough if you are using decent quality mince.
Taste it, if it's tasty you can scoop off some of the excess juice with a spoon or cup.
It needs to be quite saucy as the sauce moistens and cooks the lasagne sheets which absorb the moisture.
You still have to make a white/cheese sauce which goes between the layers of mince and lasagne.

It will reduce, do not add cornflour!

A decent ragu needs at least two hours.

It's needs to be a bit liquidy as the lasagne sheets will soak up water. You don't want it dry!

Have you got a photo of its current state OP?

it's already reduced a fair bit from taking the lid off!

Just boil it down.

If you think the sauce isn’t sweet enough, drop in a carrot as it boils.

I've never cooked lasagne with a lid.

^

Now I'm bamboozled. You didn't cook it yet, right op? You're just doing the sauce?

I'd leave the lid off .. if that fails I'd chuck in a few gravy granules !!!!

yes just the bolognaise

Absolutely a decent ragu needs at least an hour for flavour.

It does look too liquid-y. I'm not a great fan of cornflour in this instance, keep simmering instead.

I also add sugar to mine. It takes away the bitter taste of tomatoes - but I don't use carrot at all.

I sometimes add a tiny bit of sugar if it's too acidic from the tomatoes.

Ok: it looks a good consistency.

I'd take it off the heat, whack it into layers, pop it in the oven.

Oops, just seen it's only been a bubblin for 30 mins - it needs longer

Leave it another 1/2 hour at least. If it tastes too watery add a some beef stock pot (not a whole one that will make it too salty)

so if i leave it for another 30 mins now will it still be okay to cook the lasagne sheets or will it have reduced too much? this is all very stressful

There's a good amount of liquid in there now, you can always add a bit more water if it's thickening up a bit too much as you continue to simmer it.