Hot answers tagged

12

Mushrooms can throw off excess moisture. I would suggest cooking them down a bit further and draining on paper towel before adding them to your lasagna. You didn't mention how you baked your lasagna, but my process is to bake (and your temp is fine) covered for 40 to 50 minutes. Then to uncover and return to the oven for about 10 to 15 minutes more. I'll ...


10

Barilla say their lasagne is no-cook (not all lasagne is), so I can only assume they expect you to make your béchamel with 900ml milk, then use a jar of their bolognese sauce in the alternate layers. It's a tad lacking in precision, for sure. Personally, i'd just search a no-cook lasagne recipe online, as the liquid balance is pretty important for lasagne - ...


9

I found written instructions for how to use this pasta on the Barilla website. They are pretty much the same as you have interpreted the iconic instructions, which is to say, it's not a full recipe. COOKING YOUR PASTA Boiling is not necessary for Oven Ready Lasagne. Add contents of package directly to baking dish and add Lasagne, sauce and filling. ...


8

Cooking a casserole like this for longer isn’t a great way to reduce moisture. Unlike a stew, there’s not much circulation. The top dries out, and then further reduction requires a lot of heat to be conducted to the inner areas. Even up at temperature it’ll take a long time. If you’ve got significant liquid, instead just spoon it out or remove with a turkey ...


6

Besides cooking some of the components (if you roll your own pasta or use some dry pasta sheets that don't have to be pre-cooked and can be assembled directly as long as they're submerged in sauce or they'll burn) the point of baking is to enhance flavor by forming a crust on top and to melt any cheese that you put between the layers (e.g. grated parmesan, ...


6

For the Pasta : You just lay them as-is in your baking dish. No need to pre/par cook them. For the rest of the question: The icons seems to refer to steps in a recipe which should be printed out on the box. The 0.9L is the same as the 900g of milk listed in the linked recipe. The steps looks to be a really minimalist description of the recipe.


3

I have the exact same visual instructions on my pack of lasagna sheets, except that they come with a full recipe as well. 10 sheets of lasagne Ragout: 400 g minced beef, 40 g chopped onions, 100 g diced carrots, 40 g chopped celery, 30 g tomato concentrate, 40 cL water, 4 tablespoons extra virgin olive oil, 80 g grated Parmigiano cheese, 1 bay leaf, salt and ...


3

In addition to moscafj's advice on pre-cooking your vegetable ingredients, I would also recommend that you consider using uncooked noodles of some kind, either no-boil dried noodles, or fresh-rolled handmade pasta. Boiled noodles are wet, and can actually give off some of their moisture while baking. Whereas dried or fresh noodles absorb moisture from the ...


2

The time is meant to be a guide. Longer bake times are meant to cook the lasagna sheets if you haven't precooked them already. A second reason for longer baking is to reduce the sauce if the sauce hasn't been reduced properly. If you have cooked everything before hand and the sauce is perfect, you can bake it for just 20 mins to heat it thoroughly. Also, the ...


2

It’s no-cook pasta, meaning you do not need to cook the sheets of pasta before putting them in the oven. Basically, you alternate one layer of béchamel (just enough to cover the bottom of the baking dish), one layer of (uncooked) pasta and a layer of ragú (again, just enough to cover the pasta). Repeat until dish is full or you run out of one or more ...


1

Yes, you can make the tomato (or meat) sauce in advance and keep it a few days in the fridge. You can also make the bechamel in advance and keep it in the fridge.


1

I was referring to the plastic type disposable liner. I made the lasagna without it anyway, just sprayed the interior with cooking spray. I see no reason for anyone to judge my energy level. BTW the lasagna came out great, just used the noodles right out of the box without preboiling. New favorite method.


Only top voted, non community-wiki answers of a minimum length are eligible