In this article, we will answer the following question: How do you fix undercooked lasagna? We will also talk about the most common mistakes we make when cooking lasagna and how to avoid them.
How do you fix undercooked lasagna?
To fix undercooked lasagna, you simply have to put it in the over for a few more minutes. The secret is to make some fresh bechamel sauce and to pour it into the baking dish. This way we will prevent the lasagna from drying out and becoming crisp. Let the dish sit in the oven until all of the sauce is absorbed.
Lasagna is one of the easiest to make, being one of the favorites of many of us. And even if it is not very difficult to prepare, there is sometimes the possibility that the result may not be what we want at all. The good thing is that there is always a way to fix our mistakes, even if we undercooked lasagna!
More mistakes to avoid when cooking lasagna
Here are some tips to keep in mind when cooking lasagna:
- Always choose the best pasta. If you don’t want to make lasagna sheets at home, buy good ones, preferably Italian ones. This is very important to prevent the sheets from breaking. You should also read the recipe instructions and the instructions on the package very well to see how to prepare the sheets: in some cases, they should be boiled or scalded; in other cases, it is not mandatory.
Ideally, make pasta at home, make it fresh, with free-range eggs and good flour. The texture of fresh pasta just made, al dente, is unmatched. That allows it to be ready to mount with two or three minutes of cooking. The sheets that are marketed and advised to hydrate in water before using end up also absorbing the moisture from the béchamel, which makes the lasagna dry.
You can cut the sheets to the size you want. In this case, they were made of the same size as the mold, which is a mold for making bread or cakes. If you are going to use pre-cooked sheets make sure to hydrate them well so that they do not leave you with hardly any bechamel later.
Make sure that the water to which you add the pasta, whether it is made or not, is stained with oil so that it does not stick and add the sheets one by one, waiting a little before adding the next.
- If you are using uncooked sheets – Lasagna sheets that do not need to be cooked beforehand have proven to be much more delicious than cooked ones. They absorb the sauce much faster, without softening too much. Besides, you won’t even have to wait for the water to boil.
- The filling – If we are going to make a traditional lasagna; meat, tuna … choosing the best raw material is essential. In the case of meat that is as lean as possible, and minced at the moment; you will notice in the flavor and in the texture.
For a more consistent sauce, use pork instead of beef. Pork will give a special flavor to your dish and will make everyone wonder what your secret ingredient is.
A lasagna can be a very appetizing dish if we think of other varieties of filling such as fresh salmon and spinach, which combine very well, or this one that you see in the images of duck and apple confit. Think of other different and original options.
- The cheese – If you are going to sprinkle grated cheese, it is best to grate a good piece of cheese that we have forgotten in the fridge, much better than those prepared mixtures that come from cuts and cheeses that we do not know.
If it is a Parmigiano Reggiano (the partisan) or a Grana Padano much better; the first is of a somewhat higher quality than the second, and they are often confused, but for our lasagna it is indistinct.
Most lasagna recipes encourage us to use grated mozzarella, but it’s good to know that fresh mozzarella works wonders for lasagna, giving it a much better taste.
- Don’t overdo it with vegetables – Of course, the temptation is excellent: mushrooms, peppers, pumpkin, all sound delicious, and you would not want to miss any. However, you have to think that these vegetables are very rich in water and cause the lasagna sheets to soften too much or even break. You could consider using spinach; for example, it is delicious and does not have much water.
- The sauce – Rule number one is to use enough bechamel sauce, otherwise it makes our lasagna a heavy and unappetizing block. There is never enough amount of bechamel!
- Flavor the bechamel – Everyone knows, or can easily find out, how to make a good béchamel. I guess you have already discovered that a little nutmeg works excellent for it. But how about substituting butter for other fats? the fat of acorn-fed Iberian ham that we despise when we are looking for the best part…. or by the fat of the duck confit, as was done in this case of confit lasagna.
A bechamel scented with aromatic herbs infused with milk can make the topping of your lasagna something sublime. Try infusing a little rosemary in a lamb meat lasagna!
The bottom line
Lasagna is one of the easiest to make, being one of the favorites of many of us. And even if it is not very difficult to prepare, there is sometimes the possibility that the end result may not be what we want at all.
The simple way to fix undercooked lasagna is to put it back in the oven, just after you added some extra made bechamel sauce. Our recommendation is to add some breadcrumbs and fresh mozzarella slices on the top layer, making the dish even more appetizing!
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