In this article, we will answer the following question: How do you use precooked lasagne sheets? We will teach you how to bake precooked lasagna and give you nine tips to bake a delicious lasagna!
How do you use precooked lasagne sheets?
You can use pre-cooked lasagne sheets as they come out of the package; there is no need to boil or bake them first.
Here’s how you do it: Put a little meat sauce on the bottom, next on top of the first row of the lasagna sheets, just as they come out of the package. Add another generous layer of sauce and another layer of pre-cooked lasagne sheets. Continue until you are out of pre-cooked lasagne sheets.
Finally, cover the plates with a reasonably liquid béchamel sauce (if you buy them in boxes, reduce it with a little milk), and grate Parmesan cheese on top.
How to bake pre-cooked lasagna?
Next, I recommend my short version of the pre-cooked lasagna with meat sauce, prepared by alternating lasagna layers with very liquid sauce and various seasonings. All passed in the oven for 25-30 minutes of cooking.
Baked lasagna is a complete dish. Usually, they are prepared on Sundays or holidays when everyone is in the family; they can be prepared a day earlier, the more rested and the tastier they are, or anticipate the ragù the day before and prepare them the same day.
The classic lasagna pan is always convenient to take even on days out on a trip away from home, for picnics, or even a portion for lunch at work.
- 200 g pre-cooked lasagna
- 300 g minced beef
- One onion
- 400 g Tomato puree
- 100 g Mozzarella
- 100 g Prague cooked ham
- 100 g grated Grana Padano
- q.b. Olive oil
- q.b. salt
Start preparing the meat sauce: chop the onion, brown it in a pan with oil, add the minced meat and let it brown nicely, mix the mince until completely flaking, then add the tomato puree, salt, and two glasses of water, add aromas to taste.
Let the ragù cook for about 20 – 30 minutes, occasionally stirring to prevent the meat from sticking to the bottom of the pan. If you need to add more water if you use dry pre-cooked lasagna, it is advisable to leave the sauce a little slower; if you use fresh lasagna to blanch, narrow the sauce a little more.
Prepare the filling for the lasagna: take the ham and provolone, if you prefer to cut them into small pieces, otherwise blend everything as I did in the thermomix, just a few seconds at speed 5 to obtain a chopped mixture.
Take a pan, insert a little ragù at the base, sprinkle with a bit of grated parmesan, lay the lasagna sheets, cover with another spoon of meat sauce, some parmesan, a little mix of minced provola and ham, cover with other layers of lasagna, completed to the end.
Finish the last layer of lasagna with a spoon of meat sauce and a nice sprinkling of grated parmesan.
Put the pan in a preheated oven, cook the lasagna at 200 ° for about 25 minutes, and cover with aluminum foil for the first 10 minutes. Once cooked, let it rest in the oven for at least 20 minutes before serving.
Serve the pre-cooked lasagna with meat sauce; if they are leftover, they can be kept in the fridge and reheated the next day, or frozen in portions in small containers.
Our tips for an always delicious lasagna
1. Use dry or fresh lasagna sheets. Neither is mandatory to be pre-cooked, but if you are using dry pasta, provide enough sauce to simmer in well moist ground. For lasagna to cook in an oven dish, always start at the bottom with a layer of bolo sauce or béchamel sauce. On the other hand, if you are making an “open” lasagna, you will have to precook the sheets; otherwise, they will remain too hard because there is less sauce.
2. Never put raw vegetables in a lasagna: they must be precooked. Thus, they will be well cooked faster and better.
3. The meat does not need to cook for long and dries quickly enough. You can, therefore, put it raw in the dish. To prevent it from turning dry, you can mix the raw pieces with the sauce.
4. If you are making a bolognese lasagna, use good quality meat, which, if possible, does not come from the freezer. Crumble the meat and let all the moisture evaporate before adding the other ingredients.
5. You can also opt for other meat. Lamb, for example, is delicious. With a little cilantro, cinnamon, and cumin, it’s perfect!
6. The sauce should be well absorbed by the pasta so that the lasagna is firm enough to be easily cut into portions, without the sauce dripping. Make sure the sauce is thick enough, even if it means using a binder.
7. Lasagna is easy to prepare ahead. Let it sit in the fridge; the sauce will infiltrate the better. The next day, you just have to put the dish in the oven. Then allow 10 minutes more than the average cooking time, so that the plate is hot.
8. You can also freeze lasagna without any problem.
9. Always let it stand 10 to 15 minutes after removing from the oven to make it easier to cut.
Precooked lasagne sheets are an excellent option if you want to shorten the cooking time in the oven. Also, if you are making an “open” lasagna, you will have to precook the sheets; otherwise, they will remain too hard because there is less sauce.
If you have any questions or comments on the content, please let us know!