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.

Mine holds together if I use ricotta cheese and an egg, not the white sauce, looks like the pictures you see online.

Yes, always oil the dish and start with a layer of pasta. I agree that it tastes better reheated, or allowed to rest for an hour or so before serving.

When serving use a spatula to go around the edges so it's not stuck. Cut all the slices in the dish. Then use spatula to lever a portion out and use a second spatula to stop it sliding off. Have the plate right next to the dish.

Then serve with salad that you strategically place on any sloppy bits 😂

Whilst I’m here, and you are all so fabulous;

What do you serve with your lasagna?

Two layers of pasta is basically a bolognaise sandwich! No wonder it’s falling apart. You need at least 4 layers and ideally 6. Look at some photos in recipes, always multiple thin layers.

God I cant stand a sloppy lasagna, when I used to eat pasta I was a real fusspot with lasagna, everytime Ive eaten it in Italy its can stand up by itself, slices like a cake, they dont have it all falling down and liquidy.

on the contrary
lasagna is a lot better the second day imo

Cook it to 90%, cool, then put back in to the oven before you want to serve it.

I don’t slice mine until it’s rested for about 20 minutes.

If you’re not going to have multiple layers just have a ragu and some pasta which some cheese sauce on the top. I don’t think a lot of people on this post actually like lasagne (especially that picture that looks like a cottage pie!), which is fine, but it should NOT be sloppy or have a massive crust of béchamel on the top. The béchamel, meat ragu, and pasta need to be in proper layers. It’s like saying that I like sausage and mash, but don’t like the mushiness of the potato so I roast it, and prefer the pork to be rolled around stuffing, tied and sliced!!

Edited as missed out the NOt!!

Hear hear. For some reason that kind of lasagne seems to feature on American television series and I always think it looks dry and unpleasant.

Green salad
homemade garlic pizza bread

Salad I always serve salad as does everyone else I know

Everything needs to be made from scratch

It'll stay sloppy if you use pre-made white sauce for example plus it'll never taste that nice

As for cheese people either add it to their sauce, only add it on the top layer or add cheese on top of each layer of white sauce

That part is personal preference

I do mine with uncooked lasagne sheets.

I put a layer of lasagne sheets in the buttered dish first, followed by bolognese, then lasagne sheets, then bechamel, then lasagne sheets, etc.

The top layer is bechamel mixed with bolognese, with grated cheeses liberally sprinkled over the lot.

I let it sit after it comes out of a medium high oven (35 mins). After about 15 mins it's ready to be cut into neat slices.

Definitely needs a very gloppy bechamel - it shouldn't be runny at all.

Yes to this method.

lasagne is a one pot meal, the only accompaniment it really 'needs' is a fresh and vibrant green salad.

That being said, I adore focaccia and if serving at a dinner party I would have some freshly baked rosemary and sea salt focaccia on the table too.

Don't forget the tomatoes, olives and thick cut chips.

How saucy should the Ragu be though?

I get that the bechamel should be thick, like set custard almost?

Salad and maybe a bit of garlic bread.

Follow Delia's recipe - the ragu is pretty dry. It all works perfectly. I use grated mozzarella rather than cubed.

www.deliaonline.com/recipes/international/european/italian-recipes/lasagne-al-forno

Garlic bread or polenta usually

Just to let you all know that the other day my lasagna was fabulous. I made it on the day and I oiled the bottom, lay a layer of pasta on the bottom, then layered it, a total of 4 layers. Then I let it sit for 30 mins and it came out and stayed put.

It was fabulous.

Thank you all.

Just to ask, do you prefer egg lasagna sheets or durum wheat? Also fresh or dried?

Excellent. Glad you achieved the desired effect! I would only have a green salad with lasagne (and a glass of red wine). Egg pasta for preference, but nearly always make it with dried pasta.