How do I stop my lasagne from being sloppy?

[SirChenjins]

I always use low fat mince and make the bechamel sauce thick, but it makes not a jot of difference - delicious but sloppy lasagne. What am I doing wrong?

We always cook it uncovered for the last ten minutes to firm it up.

My italian friend advises wrap in foil, cover with towel for a couple of hours to let it set.

Do you serve it straight from the oven? I let mine rest for about 15 mins once out of the oven before dishing up. It cuts better and is less sloppy.

What else do you put in with the low fat mince? Put in some things that thicken it like tomato puree, or some things which soak up liquid like lentils?

Add an egg yolk to the sauce to thicken it up but best way is to let it sit for ages to firm up.

If you are organised enough, make and assemble it the day before you want to eat it, chill overnight in fridge and cook the next day. It won't be sloppy then.

What else do you put in with the mince? Definitely let it "set" for a little while before serving.

i always make the bolognese mix the day before.

I think it tastes better and it sort of becomes firmer and less soggy than when recently made.

What is on your recipe? Do you precooked the pasta (not necessary)? How sloppy is your mince/tomato sauce?

Cook again the next day then eat. It needs a second bake

Ah ok, I tend to serve it straight from the oven, so will make it up the day before and let it set after it’s cooked. I’m going to try everything listed here - thanks 😊

Also - does it make a difference if you use fresh or dry pasta?

Dry pasta absorbs more liquid as its dry.

I Always make it a day in advance and put it in the fridge

Also I only put bechamel on the top

This definitely works. To the point where is can be a bit dry unless your sauce is liquid enough as the pasta absorbs a lot of the liquid overnight before it goes in the oven the next day

I always find lasagne tastes better the day after! Twice baked leftovers are so much less liquidy and topping goes extra crispy.

You need to prepare it the night before and the let it 'soak' overnight, before cooking it in the oven the next day. Maybe also use more layers of pasta?

Last time I made a lasagne I simmered the filling on the lowest heat for a good 2-3 hours so there was hardly any liquid to it. The béchamel sauce I made was more thicker than I wanted too but both worked absolutely fine in the lasagne. I also let mine sit for a good 15-20 mins once it had cooked. The only thing I did notice was the first portion I had felt like the sheets of lasagne weren't quite cooked properly but the rest that I'd portioned off and froze once microwaved were absolutely fine and the sheets of pasta much softer. A tip when layering it all together. Put each layer of pasta sheets horizontal add the filling then the next lot vertical and keep repeating it until everything is used up. It makes it much easier to cut that way.

Sounds like preparing it the day before is a must.

@HopingForMyRainbowBaby I’m not sure I understand the horizontal and vertical filling method, sorry - how would I do that?

I’ve started using the roll-up technique with extra thin sheets of fresh lasagne that I saw on Struggle Meals.
Dab spoonfuls of your tomatoey filling along the sheet, roll it up and just smear the bottom of your dish with the same sauce. Then pour all your béchamel over the top with a swirl of tomato sauce and cheese.
Easy to portion out and crisps up well. Can be cooked in a combi microwave.
I’ll find a link.

roll up lasagne
My Italian family approves!

Lasagne is a SLOW meal.

Six hours on your ragu so it’s got no excess liquid.

Pre-assemble (very thin layers so more pasta) and fridge it until chilled before baking.

Ideally take two days over it.

(This is why my lasagne from 2010 is still a subject of reverence with my brother-in-law but why I’ve barely bothered since 😂)

That links to a video of someone being overtaken in a 20mph zone?

Which bit is sloppy? The mince or white sauce bit?

Once I've fried off my mince I add some self-raising flour which thickens up the sauce. Not sure if that helps and whether you do that already?

I make mine in the morning , leave it to rest all day then cook in the afternoon