Easy Lasagna Soup Recipe - I Heart Naptime (2024)

FAQs

How to make lasagna less soupy? ›

To use cornstarch as a thickening agent for lasagna sauce, add it in a slurry to the sauce as it simmers. A slurry consists of equal parts cornstarch and cold liquid. You can use water, broth, or cooking wine for a savory tomato or béchamel sauce.

Cornstarch: Make a slurry of half water, half cornstarch and whisk until smooth. Cornstarch is a powerful thickener, so start by whisking in no more than 1 tablespoon of the mixture per 2 cups of simmering sauce; stir and simmer for 2 minutes, check the thickness, and repeat with more slurry as needed.

An unfortunate soupy texture in lasagna is caused by excess moisture in the ingredients. Thoroughly draining the ricotta cheese you'd use in a classic lasagna recipe or squeezing the cooked spinach you might add to a vegetarian version can definitely help.

Lasagna. This Italian classic doesn't require as much explaining as the previous entry. Lasagna hits all the comfort food pleasure points: Pasta, meaty tomato sauce, melty cheese, a crisp layer of cheese on top, all coming together in a rich mouthful that will send you right to the couch after eating.

The sauce could be too watery. The noodles can be holding on to water. The vegetables are releasing excess moisture. If you are using ricotta be careful of the moisture it can add.

Watery tomatoes aren't the only culprit for soupy lasagna: Oils from cheese and meat and water from lasagna noodles and vegetables can affect your lasagna's consistency. Draining excess fat from ground beef or sausage before adding it to tomato sauce is imperative to maintain a thick sauce.

If you need 1 cup of tomato puree, then use ½ cup of tomato paste mixed with ½ cup of water as a replacement.

Most people use low-moisture mozzarella in lasagna, and I am no exception. Fresh mozzarella tastes phenomenal in lasagna; however, the extra moisture will make the lasagna a bit watery. Sometimes I'll use bagged, shredded mozz in the layers but then will splurge for the good stuff on top.

The lasagna can (and should) rest before eating.

Yes it's tempting to cut into the lasagna right when you pull it from the oven, but let it rest on a cooling rack for at least 15 minutes. This will help firm up all the layers and make it much easier to slice a square.

Ricotta cheese, with its creamy texture and mild flavor, is a quintessential ingredient in many lasagna recipes. However, it can also introduce excess moisture if not handled properly. To avoid a runny mess, it's crucial to pat dry the ricotta before incorporating it into your lasagna.

Why does my lasagna falls apart when I cut it? ›

Mistake number 9: serving it as soon as it's out of the oven

Do you struggle with trying to cut freshly baked lasagna without it falling apart. As tempting as it might be to dig in right away, letting it rest for at least half an hour is key. Once it's had time to settle, cutting it into equal squares is easy peasy.

10 Most Common Lasagna Mistakes

There shouldn't be too much or too little filling. Too much between one layer and another will keep you from ever getting a perfect slice. Too little and all you'll taste is pasta.

Our seasoned experts agree

Have you noticed if you cut your lasagne as soon as it comes out of the oven, it can be sloppy, falls apart easily and the sauce runs to the bottom of the dish? When you have it the next day, the sauce has had time to firm up and create an even richer tomato taste,” she says.

Lasagna first made is a grand entrance in Naples, Italy during the Middle Ages in the 14th century. Initially, this dish was reserved for special events and holidays. Ironically, this pleasure inducing food was introduced to Italians in the middle of the Black Plague.

The smooth and creamy center needs time to settle and firm up. That means you should let your lasagna cool for at least 30 minutes before digging in.

If you need to, make a mixture of 1 tablespoon each of all-purpose flour and butter (also called a beurre manié) and add this to the pasta sauce to help thicken it if you don't have time to let the sauce reduce and thicken on its own.

Experiment With Pasta Or Grains

Just because your casserole is starting to look a bit soupy doesn't mean it's beyond saving. In fact, all you need to do is add some pasta noodles or grains to your base. This trick works for the simple reason that both types of ingredients soak up water as they cook.

So, to achieve the perfect lasagna, the consistency of the sauce is absolutely essential. Both the ragù and béchamel sauce should be dense and creamy. Avoid sauces that are too liquid and slide to the bottom of the dish. A thicker consistency of the sauce will allow the pasta to be flavoured in the best possible way.