Lasagne help pls

[locomoco19]

Looking for a food topic to post on and couldn't find it

I have an emergency lasagne question. I have a gas oven, and every single time I make lasagne the cheese doesn't melt nicely and brown. Instead you can see the shredded cheese individually and oil on top, I guess thts the fat released from the cheese.

I've tried covering with foil and then uncover towards the end of cooking.

Cooked without the foil. And still the same result!

I don't have this issue when I make it at my moms in her electric oven.

I preheat the oven, I don't open the door whilst it's cooking

Any one help me out please? Got a lasagne that needs to go in the oven in a little while

I'm out of ideas then sorry but I do wish you good luck

I do the bechamel bit = parmesan, but don't do anything else. Bung it in the oven.Job done.

I've just finished lasagne with lovely brown bubble top, in the oven for 40 minutes at 200.

I made it earlier but only sprinkled the cheese on just before going in the oven, just tesco strong cheddar.

CuriousaboutSamphire
You are a gold mine of useful info, I didn't know that about cheese!

I love to put parmesan and mozzarella on top of mine. Not authentic but very yummy.

I use a mix of pecornio and mozzarella always comes out crispy cheesy and tastes amazing :)

Turn up to 200 and put near the bottom of the over to melt and brown.

Or get a blow torch

Finish it under the grill. The cheese never melts on mine either so this is what I do.

Use some homemade breadcrumbs to soak up extra cheese fat - yummy! Will also help to get real gratinee effect.

Any left over over bread can be blitzed and frozen to be used as breadcrumbs - as and when needed.

I use buffalo mozzarella on top of lasagne and it melts and browns well - in top of the last layer of bechamel 😀

If you build it but not cooking immediately don't put the grated cheese on top until you are just putting it in oven. Otherwise it will melt into the sauce and then not crisp

Try using the grill function for last few minutes to brown the top. I use mozzarella for top layer.

I do mine at gas mark 4/5 for 35 to 45 minutes in the middle shelf of my shit oven. The lasagne has bechamel and then grated extra mature cheddar on top and it always goes brown and crispy. I have no idea what's going wrong for you?

My kids leave the crispy cheesy best bit on top (weirdos) so perhaps instead of me greedily snaffling it, I could send it to you?

This is a great thread. I love lasagne. Especially nice the next day for breakfast .

@canonlydoblue ahh finally someone else with the same issue lol

@SillyBub 😂😂 that made me laugh

On top of the bechamel, I use Parmesan only, or Parmesan and mozzarella.

I agree that the cheese splitting means the oven is too hot/fierce though.

I make mine in slow cooker now, never turn out right for me in oven, stick it under grill to finish...and i mix mozzarella and cheddar on top..o id so love one now

This happens to me if I build it up before hand and put the cheese on it. Like if I make it up on the morning but not cook until evening. It's as if the cheese sinks in to the white sauce and just sort of sits there.
If I put the cheese on just before cooking, it works fine.

Oven temperature of 220, good sprinkle of mozzarella on top of the white sauce layer. Cook for 40 - 45 mins
Just finished mine

Thank you everyone for you help

Especially @CuriousaboutSamphire your shouting really helped as I went running and put the heat down to 4, then 15min later put it up to gas mark 6, just took the foil off and guess what I HAVE MELTED LOVELY DELICIOUS CHEESE!!! Omg finally!!! 😁😁😁 so happy!

Weirdly trying to explain something I don't know the science for - is the final layer 'wet' enough? I ONLY use cath city and on a couple of occassions this has happened it's only when my bechemel is too 'thick' or their isn't enough tomato juice seeping over the sides of that top layer....I don't know which it is. But I make a point of making 'sloppy' lasagne now and I AM LEGEND for it.

I've never used foil.

Erm. Pic?

I grill at the end and it melts and crisps up nicely :-)