What is the correct way to build a classic lasagne so it doesn't become watery?

Question

What is the correct way to build a classic lasagne? Get tips to ensure your layers hold together and the final dish isn't watery.

Answer 1

To prevent watery lasagna, thoroughly drain and dry your ricotta cheese, pre-cook your vegetables to release excess moisture, and use a high-quality, thick tomato sauce. Let the lasagna rest for at least 15 minutes after baking before slicing.

Detailed Explanation:

Watery lasagna is a common problem, but easily avoidable with a few key techniques. Here's a step-by-step guide to building a lasagna that holds its shape and flavor:

1. Prepare the Meat Sauce: Start with a rich, flavorful meat sauce. Brown your ground meat (beef, sausage, or a combination) and drain off any excess fat. Add your vegetables (onions, garlic, carrots, celery) and cook until softened. Stir in tomato paste and cook for a few minutes to deepen the flavor. Then, add crushed tomatoes, tomato sauce, and seasonings (Italian herbs, salt, pepper, sugar). Simmer the sauce for at least 30 minutes, or even longer, to allow it to thicken and the flavors to meld.
2. Prepare the Ricotta Mixture: Ricotta cheese is a major culprit for watery lasagna. Drain the ricotta thoroughly by placing it in a cheesecloth-lined sieve over a bowl for at least 30 minutes, or even overnight in the refrigerator. This removes excess whey. Mix the drained ricotta with eggs (to bind), grated Parmesan cheese, chopped fresh parsley, and seasonings (salt, pepper, nutmeg).
3. Pre-Cook Vegetables (Optional but Recommended): If you're using vegetables like zucchini, spinach, or mushrooms, pre-cook them to release their moisture. Sauté them in a pan until they are tender and any excess water has evaporated. This prevents them from releasing water into the lasagna during baking.
4. Assemble the Lasagna: Spread a thin layer of meat sauce on the bottom of your baking dish. Layer with lasagna noodles (either pre-cooked or no-boil, depending on your preference), followed by a layer of ricotta mixture, a layer of meat sauce, and a sprinkle of mozzarella cheese. Repeat the layers until you've used all your ingredients, finishing with a layer of meat sauce and mozzarella cheese on top.
5. Bake the Lasagna: Cover the lasagna with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
6. Rest Before Slicing: This is crucial! Let the lasagna rest for at least 15 minutes, or even longer, after baking. This allows the layers to set and the sauce to thicken, preventing it from becoming watery when you slice it.

Pro Tip:

Consider using no-boil lasagna noodles. While some cooks prefer traditional noodles, no-boil noodles absorb moisture from the sauce during baking, which can actually help prevent a watery lasagna. Just be sure to use enough sauce to properly hydrate them.