Lasagne

[MWB]

I cannot make Lasagne to save my life! It is always sloppy, like a stew. It tastes like Lasagne, but doesn't look like it.
How do you make it firm like it should be?

[Pea Pod]

Mix some gravy granules into your sauce.

[chitchat]

I always use dolmio bolognaise sauce for the mince but I do make my own cheese sauce.

[ken c]

Just let it bubble away in the pan until it has reduced

[willowman]

So what if it's sloppy, it's just your version.
Mrs W does the same with moussaka, we call it "sloppy moussaka", (novel name), eat it with a spoon and mop up the juices with a roll - absolutely delicious.

[Athley]

Do you put mushrooms in your sauce. They can give out a lot of water and make the sauce too watery and runny. If you do cook them separately first then add a layer.

Or as willowman says just enjoy and mop up with some lovely fresh bread!!

:o)

[yolande]

Make sure you boil down your meat sauce until it is nice and thick. The cheese/white sauce also needs to be thick (if you wait until it has cooled a little this might help). Use lots of layers, as the pasta will soak up some of the sauce. Making me hungry!

[heathfield]

Simply put it aside and reheat it next day. Your problem will be solved, and you'll be amazed at how it has firmed up.

[scoobysoo]

I agree with heathfield - it's definitely better re-heated

[Floella]

I drain my meat sauce thru a colander to get rid of most of the liquid from the sauce. Make sure your cheese sauce is quite thick, and then like heathfield I let mine get cold, it really does thicken up, then I cut a nice slice and re-heat it in the microwave. Lovely firm lasagne. Yummy, I could eat it now...

[yummymum]

make your own meat sauce so you can control how thick it is and how much sauce there is, try using tinned tomatoes,tomatoe puree and choose your own herbs and spices I always brown my mince first as well and use some gravy granules