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.

Same here, but possibly with more wine ! I really don't want 2 helpings of stodge for dinner.

Whatever happened to green spinach lasagne sheets ?
Haven't seen them for years.

Oh yes, Lasagne Verdi was popular back in the eighties/nineties. I remember another family having a huge row in a restaurant because they insisted it meant vegetarian lasagne (rather than just green pasta).

Just to add that fussy, perfectionist DC1 said it was the best lasagna they’d ever tasted. ;)

I always use dried! The fresh sheets taste wrong somehow. I use the De Cecco or Barilla ones.

Always dried. So much less faff and they soak up liquid nicely.