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Lasagne pasta
2 Answers
Hi All
I want to make a chicken & brocolli lasagne in advance (only a few hours) but have found that the pasta sheets soak up all the sauce and the actual lasagne becomes very dry.
If I part or fully pre cook the sheets will that solve the problem?
If so any suggestions on how to stop them sticking together?
Thanks all.
I want to make a chicken & brocolli lasagne in advance (only a few hours) but have found that the pasta sheets soak up all the sauce and the actual lasagne becomes very dry.
If I part or fully pre cook the sheets will that solve the problem?
If so any suggestions on how to stop them sticking together?
Thanks all.
Answers
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use more sauce!
i learnt how to cook Lasagne in Italy and there they don't have it smothered in sauce like the english do. My ex mum in law told me that you should be able to cut a piece and hold it in your hand, like a piece of cake, without any sauce dripping through.
Sounds to me like you are making the perfect lasagne!
But I wouldn't pre-cook the sheets, if anything they tend to be stickier. I would just make tons of tomato/white sauce and put plenty in, making sure that all the sheets are covered before starting your next layer.
If you make too much sauce you can always freeze it.
x
i learnt how to cook Lasagne in Italy and there they don't have it smothered in sauce like the english do. My ex mum in law told me that you should be able to cut a piece and hold it in your hand, like a piece of cake, without any sauce dripping through.
Sounds to me like you are making the perfect lasagne!
But I wouldn't pre-cook the sheets, if anything they tend to be stickier. I would just make tons of tomato/white sauce and put plenty in, making sure that all the sheets are covered before starting your next layer.
If you make too much sauce you can always freeze it.
x
I learned to cook lasagne from my Italian mum-and the style is Italian-American .....but the lasgne I make does not use white sauce. Instead I use a tomato or a meat sauce. I have always cooked my sheets....I never saw no-cook until I came to the UK. And I too make my lasgne 'dry'......and I let it sit for 10-15 minutes before cutting.
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