How do you fix soupy lasagna? (5 common mistakes)
In this article, we will answer the following question: How do you fix soupy lasagna? We will tell you why your lasagna has a soupy consistency and how to fix it.
How do you fix soupy lasagna?
If you want to fix soupy lasagna a quick solution is to add a few pieces of dry fine-ground cheese and put it back in the oven for a few minutes. The cheese will absorb the excess liquid and make the lasagna taste better.
However, if you want to avoid having a soupy lasagna, you must be careful when preparing it, in the first place. If you are preparing a lasagna, cut the vegetables evenly so that the cooking is homogeneous. The consistency of the béchamel is very important for a white lasagna, which must be creamy and without lumps.
Also, bake the lasagna uncovered and make sure your sauce is not too watery!
Why is my lasagna soupy?
Have you made a recipe for delicious lasagna but the result is not what you expected? Let me ask you something: at the time of preparing it, did you think that maybe there is too much liquid? This problem may ruin the lasagna because they will not hold together and look soupy. We give you our advice to avoid this type of inconvenience.
A béchamel sauce that is too liquid – Making the béchamel sauce is a delicate step because it must have exactly the right consistency. A good bechamel sauce should not be too runny. When diluting the butter and the flour, it will be necessary to pour the milk sparingly. A béchamel that has a good hold will be perfect for a quality homemade lasagna. If it’s too runny, the lasagna won’t hold.
A bolognese sauce not thick enough – The role of tomato sauce in lasagna is to coat the minced meat. It will also be absorbed by the pasta so that the tastes are combined. To achieve this result, the sauce should be thick enough. We recommend that you opt for a good tomato coulis or puree to achieve a quality bolognese. When it is too runny, the pasta will be overcooked. Finding the right balance is therefore important.
Store-bought pre-cooked pasta is not always a good choice. To ensure that the tomato sauce will be well absorbed when cooking, you should bet on fresh pasta. You will immediately see the result with well-balanced lasagna. Dry pasta is also an alternative that can work perfectly. Avoiding that the lasagna is too liquid, this choice will be smart.
Pasta should not be cooked in olive oil. In the case of lasagna, this habit will have disastrous consequences. Oil-soaked pasta will not absorb the tomato sauce the way it is supposed to.
Pasta should be cooked al dente or firm. If they are overcooked, they will not be able to fulfill their role. When the tomato sauce cannot be absorbed by the pasta, the lasagna will appear too watery. It will therefore be necessary to take care to modify the cooking of the pasta for a satisfactory result.
Other FAQs about Lasagna which you may be interested in.
How do restaurants reheat lasagna?
How do you boil lasagne sheets without sticking?
How do you cut a lasagna without it falling apart?
Does lasagna have a soupy consistency? Learn how to prepare the perfect bechamel sauce in 5 minutes
Like we mentioned above, one of the main factors why lasagna is runny is the consistency of the bechamel sauce. Making the béchamel sauce is a delicate step and like any traditional recipe, there are very specific rules and little tricks to get a perfect result! First of all, flour and butter must have the same weight. The more or less solid consistency will depend on the amount of milk you are going to add!
The secret to a creamy and lump-free bechamel sauce is to add the milk a little at a time only after the butter and flour, previously heated on the fire, have formed a thick cream. Finally, mix without interruption a few seconds with a hand whisk! (which should be preferred to any wooden or classic spoon). In this way, all the ingredients will blend perfectly with each other!
Ingredients for 500 gr of sauce:
- 1 \ 2 l of whole milk, skimmed or vegetable (or vegetable broth)
- 50 gr of butter (or 50 gr of extra virgin olive oil)
- 50 grams of flour
- salt
- pepper
How to make Béchamel:
- First of all, melt flour and butter over very low heat, stirring with a hand whisk. Avoid wooden or classic spoons, if you want to get a creamy sauce in a few minutes, use only the whisk!
- Add the milk slowly, very little at a time, only when the first quantity has been incorporated, add the second and continue to turn with a hand whisk clockwise.
- Stir constantly over medium-high heat until the sauce has reached a velvety consistency. (3 – 5 minutes) finally, add salt and pepper. The consistency can vary according to the tastes and needs of the moment.
- If you need a rather thick sauce, just leave it 1 minute longer on the heat and continue to whisk until you get the desired body. If you want a rather “slow” sauce just add 1 tablespoon of milk to the mixture.
- Once the desired consistency is reached, cover the bechamel with a contact film. This operation is necessary to prevent the skin from forming on the surface.
Your Béchamel sauce is ready to be used!
Click here to learn about 5 mistakes to avoid when making the bechamel sauce.
Conclusions
One of the most common mistakes when cooking lasagna is making the bechamel sauce too liquid. This is why we thought it was important to give you a simple step-by-step recipe for this sauce.
Remember that when cooking lasagna it is best to make the ingredients from scratch and not to be afraid to experiment. There is a solution for every possible mistake!
If you have any tips or comments on the content, please let us know!
References
Food.com
Allrecipes.com
