How do I get my lasagna to slice like a cake?

[SloppyLasagna]

I’ve got a really great lasagna recipe, but when I take it out the oven and serve it, it kind of slops down and out.

I’ve tried reducing the liquid, which makes a bit of difference, but it still doesn’t hold its layers.

The only thing that makes a difference is if I let it go cold and slice it, and reheat it in the microwave, but I’m cooking it for a good few people to dinner, so don’t want to do that.

Any tips? I’ve tried loads of recipes and it always comes out the same.

Let it cool down for at least 30 mins

You've answered your own question

Let it cool and reheat

I like it being sloppy

Also, who won an earth goes to a restaurant and orders lasagna?

Overcook it and don't put enough sauce in? I can't bear lasagne that's solid enough to slice.

Take it out of the oven - put foil on it (and a teatowel on top) and LEAVE it for 30 mins before you cut it.

It's still hot, but you can slice.

You aren't supposed to dish it up straight out of the oven.

I usually do 4 layers with not a huge amount of filling in between also let it stand for around 30 minutes before serving. It won't get cold.

Can't understand why you would want to cool and reheat- unless you make it completely sloppy it will taste like reheated leftovers- which are always dry and not as nice as when freshly cooked. When you leave lasagne until the following day the liquid from the bechamel sauce is absorbed into the pasta leaving the cheese on top as a greasy crusty layer and the meat suace is also drier and the pasta soggier. It's nice to have it as leftovers for a bonus lunch, but a far cry from a lasagne eaten at it's peak!

Ha, I had this convo with my American DH last week. He likes his lasagna like a cake, which is what he grew up with. To me, it’s all pasta sheets (cheap, refined carbs with no flavour) and you have to go hunting for the veggie or meat filling. I also don’t like a congealed bechamel - yuck.

I prefer mine sloppy: more filling, less pasta, lots of sauce.

My solution is going to be to bake individual mini-lasagnas.

We do both agree on the deliciousness of a crunchy cheesy topping and crispy edges at least!

There's a happy medium. The traditional Italian version is not sloppy. It does have plenty of meat/sauce/cheese, though, and isn't dry at all.

Hmmm I think I'll make lasagna on Saturday!

Chill and reheat. Ime lasagne is one of the few foods that is better the second time around.

Now I’m bloody starving

Lots of thin layers.
I cook it,
don’t eat it
cook it again the next day
and it cuts like a dream.

Ok, my decision is fast moving and evolving

I’m going to cook the ragu the day before. Let it mature. On the day I’m going to assemble, with fresh pasta lasagna in 3 layers and the bechemal sauce on top and cook. I’ll then leave it for 1/2 hour to cool as suggested.

Your cheese layer at the top needs to be thick. Your white and meat sauces also need to be thick. I never use more than 3 pasta layers and mine always cuts like a cake

Wow, I’m surprised by all the 2/3 layer lasagnes. I aim for 5 layers of pasta .
and you cut smaller but upright portions rather than big sprawlinh pieces.

The thing is I don’t like too much pasta so don’t want more than 3.

Add egg-yolk to the bechamel, & leave out of the oven for 10-15 minutes.

I assemble it the day before and leave it in fridge overnight. Also let it stand for ten mins before serving. Makes a huge difference.

This
the joy of lasagne is a lovely moist plate of saucy pasta. Mine is mainly meat with a few cursory layers of pasta 😂

I only do 2 layers of pasta and leave it to sit for 10 mins on the side before slicing and it’s fine.

Emphasis on the sauce !

3 layers of pasta maximum; even then I frequently scrape off the good stuff & leave the stodge.

If it's for a family get together, I tend to make the day before and let it sit in the fridge till I cook it the next day. I think the extra time before cooking helps. Plus I always start with a layer of lasagne to start so it's got something to sit on. I also do it quite deep, up to the top of the lasagne dish almost over. Also sit before serving for maybe 10 mins.

@Cerialkiller Cerialkiller · Today 17:05

I can't believe people cook lasagne and then leave it over night before eating. Reheated lasagne is a pale ghost of a glorious freshly cooked one. It loses all its flavour and goes dry!!!

You aren't making it correctly if the pasta goes dry and loses its flavour . you need more liquid in the bechemel and the mince. the pasta shouldnt go dry because you need enough liquid in it to properly cook it.

It should improve overnight because the herbs and meat flavours have more time to marinate.

It's science:

https://www.taste.com.au/articles/science-proves-leftovers-taste-better-next-day/riykkcje

Starting with a layer of pasta means it comes clean off the bottom - I oil the dish first so it doesn’t stick