Perfect veggie lasagna?

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I used to go to a cafe and they did an amazing veggie lasagna. Specifically, it was not squidgy and slidey, but they could cut it in to big slices which would sit upright on a plate, to be served with a side salad.

So, how do I cook lasagna that turns solid not squidy and slidey?

I do meat lasagne but concept the same. If it's falling apart when you try and cut it, it means you've left too much liquid in there when you put it to bake. Reduce it further in the pan, simmering, and then bake it.

Mary Berry’s https://www.dailymail.co.uk/home/you/article-3139267/Mary-Berry-Vegetarian-lasagne.html

Yep, everything needs to be quite thick when it goes in. Harder with vegetables as they give off liquid as they cook. Maybe put a few lentils in to soak up the juices.

Came on to recommend Mary berry’s also

I go to Felicity Cloake for almost everything.

https://www.theguardian.com/lifeandstyle/wordofmouth/2014/aug/14/how-to-cook-perfect-vegetable-lasagne

You need to let it rest for at least 5 minutes before cutting into it, so that the hot filling stops bubbling and settles, the melted cheese firms up a little and pasta absorbs the liquid.

I have the absolute easiest veggie lasagne recipe.

peppers, aubergine, courgette, onion, mushrooms etc.

chop into chunks, stir fry. Add tinned chopped tomatoes until the right amount of liquid. Chuck in a good few tsp of oregano and one of paprika.

layer up with lasagne. Top with a lot of cheese. I use a mix of veggie Parmesan and cheddar.

thanks all!

As long as sauce is reduced I like to leave mine in the fridge for 24 hours before I cook it and leave 5/10 mins to rest before I cut it. Nice proper slabs every time!