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Original poster

Is my lasagne doomed?!

26 replies

2020YOSH · 12/02/2020 13:35

I made a vegetarian lasagne. Checked it at 30 mins, pasta really hard, cheese brown. Took burnt cheese off, added another layer of grated cheese and covered with foil. Put back in oven. Took it out 20 mins later. Took foil off and it removed the entire layer of cheese, still not cooked enough. Added more cheese and put back in 10 mins. Just had a portion, pasta still not soft, although edible. Popped in back in oven.. what can I do?!

OP posts:
Connie222 · 12/02/2020 13:40

Is there enough sauce?

Obviouspretzel · 12/02/2020 13:41

Why did you remove all the cheese? Is the filling too dry ? How soft do you want it?

Just cover with foil tightly and carry on. If you can you could put the dish in a bigger dish with a bit of water in it then cover all in foil to steam it a bit.

Commonwasher · 12/02/2020 13:42

Did you pre cook the sheets of lasagne?

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twinboymumma · 12/02/2020 13:42

If it's dried pasta I'd always cook on a lower heat for longer so it's cooked all the way through... say 170 degrees for 45 minutes depending on the size.

Quartz2208 · 12/02/2020 13:44

Not enough information - what are your layers and cooking process and dried or fresh pasta

but yes maybe try making a bain marie

Obviouspretzel · 12/02/2020 13:44

There's no need to pre cook the pasta IMO. Even if the filling is quite dry it should still soften fine.

Commonwasher · 12/02/2020 13:45

Ps: you don’t necessarily need to cook them first, but if they are dry you need to extra water to the dish/sauce before putting it in the oven.

If you used dry sheets add about half a cup of water to the dish, cover with foil and cook for 20mins. Then add more cheese to the top and cook uncovered for another ten mins — that should sort it.

homemadecommunistrussia · 12/02/2020 13:48

Poor lasagne. Such a lot of faffing.

Original poster
2020YOSH · 12/02/2020 13:50

The first time I removed the cheese because it was burnt (oven too hot). The second time it stuck to the foil.

It was dried pasta which I don't normally pre cook. I haven't made it in ages though. I think I've put too much cheese sauce in as my DC like cheese. I guess the cheese sauce isn't liquid-y enough.

It tastes really good just not quite soft enough. Will try water foil and turn oven down.

Glad I bought a pudding rather than made one!

OP posts:
MrsA2015 · 12/02/2020 13:51

Stab it a few times and put some water in? Only thing I can think of!

HardAsSnails · 12/02/2020 13:52

Assuming you're not eating until later just cover it and leave it to cool and the pasta will soften.

isthismylifenow · 12/02/2020 13:54

There is no such thing as too much cheese sauce....

It sounds like the oven was just too hot.

I would just turn it on low and leave it in there with the top covered.

Beautyoftheirdreams · 12/02/2020 13:54

Can you take it out and cool and then microwave portions when you are ready to eat? I always find that softens any hard pasta

AdaColeman · 12/02/2020 13:55

What are the layers of filling? Sounds as though you've not get enough liquid in the dish. Perhaps make white sauce and replace the burn cheese with sauce and more cheese. Keep foil covered while it cooks some more.

NoMorePoliticsPlease · 12/02/2020 13:57

I always cook the pasta sheets first. Never had any success without

Original poster
2020YOSH · 12/02/2020 13:57

I don't have a microwave. Will reheat briefly in oven. Maybe I take it out now. Leave to sit and hope a reheat with water later sorts it.
Cooking isn't a strong point.

OP posts:
Original poster
2020YOSH · 12/02/2020 14:02

I don't really want to confess to the layers... It might be offensive to good lasagne makers. It's just Vege mince in tomato sauce with two layers of cheese sauce. The tomato sauce was made with some tinned tomatoes, garlic and a jar of pasta bake sauce. I was improvising. Blush I now have no cheese left.

OP posts:
IHaveBrilloHair · 12/02/2020 14:07

I've never provoked the pasta sheets and it's always fine so long as the sauce is quite liquidy.

BernardsarenotalwaysSaints · 12/02/2020 16:05

I’ve heard they get argumentative if you provoke them Brillo Grin

I always cook mine on the middle shelf, gas mark 6 for around an hour if I’m using dried pasta.

Seventyone72seventy3 · 12/02/2020 16:09

I don't get why it would be so hard unless the sauce was too dry perhaps? Lasagna takes about 20 minutes usually.

CottonSock · 12/02/2020 16:11

Add water. Bung in microwave

Lucked · 12/02/2020 16:13

Odd I would have thought a veggie lasagne would create more liquid/steam than a meat one.

I also never precook lasagne sheets and neither has my mother - I remember being baffled the first time I saw a recipe calling for it.

I would just make a roux without cheese and put a thick layer on top and pop it back in the oven for a bit. If there is cheese sauce in the other layers you might get away with it.

PrincessHoneysuckle · 12/02/2020 16:24

Use fresh pasta sheets(you can get them in fridge near pizza) or pre boil each sheet for 2 mins each.It really makes a difference.

Original poster
2020YOSH · 12/02/2020 16:24

Just had a bit and it's not bad at all.

I’ve heard they get argumentative if you provoke them Brillo Grin Grin

OP posts:
BercowsFlyingFlamingo · 12/02/2020 17:59

I had this problem every time. I've started using more sauce and cooking for longer but on a lower heat. I also use a deeper dish so that the foul dies the stick to the cheese. I uncover once the pasta is cooked and let the cheese go golden brown. Veggie lasagne and chips would be my death row meal.