Easy Lasagna Soup - Recipe Diaries (2024)

FAQs

How to thicken up soupy lasagna? ›

You can use tin foil for a portion of the baking process, but baking the dish uncovered for at least 70% of the cooking time will help thicken the lasagna. It's also important to let the lasagna cool for at least 20 minutes, allowing for excess water to evaporate and residual oils to coagulate and solidify.

Milk. It tenderises the meat, to leave you with the most tender ragù.

Watery tomatoes aren't the only culprit for soupy lasagna: Oils from cheese and meat and water from lasagna noodles and vegetables can affect your lasagna's consistency. Draining excess fat from ground beef or sausage before adding it to tomato sauce is imperative to maintain a thick sauce.

In a small separate bowl, mix a tablespoon of either flour or cornstarch with 2 tablespoons of cheese sauce until the mixture is smooth. Add the mixture back to the milky cheese sauce, and stir until combined and desired thickness is achieved.

This is something that works for me. I make the lasagna with uncooked noodles 24 hours in advance. Let it sit in the fridge, then cook it normally the next day. The noodles will absorb the watteryness of the sauce and it won't be runny.

Most people use low-moisture mozzarella in lasagna, and I am no exception. Fresh mozzarella tastes phenomenal in lasagna; however, the extra moisture will make the lasagna a bit watery. Sometimes I'll use bagged, shredded mozz in the layers but then will splurge for the good stuff on top.

It adds a wonderful texture and flavour to the lasagna.

For extra creamy ricotta, add in an extra egg, a handful of grated parmesan, and a quarter cup of shredded mozzarella. Eggs help prevent the ricotta from drying out and serve to bind the ricotta so it doesn't become runny. One or more eggs are recommended whether you add the other ingredients mentioned here or not.

Adding egg to ricotta cheese helps to bind the cheese for lasagna so that it doesn't ooze out of the casserole when you cut it. Basically, the egg helps all the cheesy goodness stay intact. So what happens if you don't put eggs in your lasagna? It'll just be a bit runnier, but omitting the egg won't affect the taste.

You may be cutting the finished product too early. Let the lasagna rest at least 10 minutes before you slice it.

Why is my lasagne always sloppy? ›

It's important that you don't add too much liquid to the sauce – lasagne shouldn't be a sloppy dish. Our recipe balances the quantities to deliver well-defined pasta layers while avoiding dryness. Using the right ingredients can also make all the difference in this comforting classic.

What is the white sauce in lasagna made of? Many white lasagna recipes use bechamel sauce, one of the five mother sauces that make up the building blocks of French cuisine.

A good tomato paste helps to thicken but also adds a sweet and savory umami flavor. Lean Ground Beef: Lean beef adds a robust and hearty meatiness that's essential in a classic lasagna recipe.

The number one reason lasagna turns out soupy is, quite simply, too much sauce. There is such a thing as too much of a good thing, and this is it. To avoid baked lasagna swimming in sauce, use enough sauce to cover each layer but don't go overboard. Wet ingredients are another reason lasagna turns watery.

Adjust to your tastes.

Depending on your preference and on the tomatoes used, it might taste unbalanced: bitter, or acidic. If so, add 1 tbsp of the light brown sugar. You can add more or less: the amount I add varies with almost every batch I make.

Just like steak, you need to allow the lasagna to rest before slicing into it. Resting or letting it cool for a good 10 to 15 minutes at least allows the heat to dissipate, the ingredients to settle from its bubbling state in the oven, and firms up the cheese that you added on top.

Place ricotta in cheese cloth, cover with seran wrap, and place in fridge to drain overnight. The next morning your ricotta will have much less liquid, restoring it to the right consistency.