Should I cover the lasagna with foil while baking? (3+ steps)

In this blog post, we will answer the following question: Should I cover the lasagna with foil while baking? We talk about the importance of cooking paper in the kitchen. 

Should I cover the lasagna with foil while baking?

If you do not cover the lasagna with foil while baking, the cheese will burn and the outer edges of the pasta will become hard and crisp and not very tasty. Avoid this complication by placing the appropriate lid on the lasagna. 

Here’s how you do it:

Step 1

Place the lasagna layers in the appropriate dish where you plan to bake it. Depending on the type of fountain you use, it could have a raised lid. If this is the case, you can use it as long as the dish withstands the heat of the oven. If not, use aluminum foil.

Step 2

Pull the sheet of aluminum foil and measure the length of your pan to cook the lasagna. If you want, you can add two inches (10 cm) to each side before cutting.

Step 3

Spray the inside of the aluminum foil with a nonstick cooking spray. Other elements that you can use if you do not have this type of spray are melted butter or olive oil brushed on it.

Step 4

Spread the paper over the lasagna but don’t hold it tight. It is preferable that the center is slightly raised. To achieve this simply pinch the center of the foil and pull up. Fold the edges of the paper around the perimeter of the font. 

There should be enough air inside, between the lasagna and the paper, due to the extra inches you calculated. If the paper sags and touches the lasagna, the non-stick spray will prevent the cheese from sticking. Bake directly.

What type of paper to use for baking?

Greaseproof paper goes by many names, but in most cases, it is basically of two types: waxed paper and greaseproof paper.

On the one hand, there is the waxed paper which is a paper waterproofed by a paraffin coating, hence its name. It is used to separate and preserve food since its properties are ideal. It is impervious to greasy substances, resistant to humidity, and flexible. 

There is also the vegetable paper or sulfurized paper, which is manufactured by treating sheets of paper with sulfuric acid and washing it afterward. In this way, pores are clogged and waterproofed against liquids and fats.

They are materials with similar uses, hence the two can be used as a base to prepare puff pastry dough or pastry recipes that go through the oven, for example. In the famous papillote technique, the most common is to use greaseproof paper, although the waxed paper is also used. For this technique, in fact, it is advisable to avoid aluminum foil.

Besides, the vegetable is also fabulous for cooking easy recipes in the microwave.  In most supermarkets or department stores, you can find both types of paper, which although less well known than aluminum or silver foil and cling film, are widely used in the kitchen.

One tip: if you want to prevent the paper from moving off the tray when you put it in the oven, try putting a finger of butter in each corner. You can also wet the tray with a little water so that the paper sticks to the bottom.

Learn a little more about what greaseproof paper is

This type of paper, as we mentioned at the beginning, has been chemically treated with a sulfuric acid bath, in order to cover the pores of the cellulose and make it waterproof and resistant to the high temperatures of the oven. One of its main characteristics is that it is non-stick, so it is ideal so that food doesn’t stick and, therefore, to cook cookies, pizza, or fish à la papillote, among others.

Did you know that before it was used as a support for drawings for the construction of buildings and machinery? Yes, the drawings were made in India ink and as the paper was transparent, infinite copies could be made with special impressionable paper and mercury lamps. Now, however, its most widespread use is gastronomic.

Using it has no more mystery than placing it on a baking tray and as it is non-stick, it is not necessary to spread it with any type of fat to prevent food from sticking, as it happens with aluminum foil.

The bottom line

Lasagna, from the Italian lasagna, is a type of pasta that is served in sheets, as well as being the name of the dish that contains it, which is nothing more than sheets interspersed with meat and bechamel sauce prepared in the oven. It is a food of Greek-Italian origin.

There are many variants of this dish, in the case of baked lasagna, the variants come from the content between the pasta sheets and the béchamel sauce and how both are processed healthily.

Now that you know the many uses of greaseproof paper in the kitchen and its impotence when cooking lasagna, it is time to use it to prepare delicious dishes!

If you have any tips, comments, or questions on the content, please let us know. 

References

Foodnetwork.com

Tasteofhome.com

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Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.

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