How to Keep Lasagna From Being Runny
- 1). Thicken your sauce, if necessary. A thin homemade tomato sauce is fine for some pasta dishes, but not lasagna. Stir in 1 tbsp. to 2 tbsp. of tomato paste until it thickens.
- 2). Dry your cooked noodles after cooking them. After draining, lay each noodle flat on a paper towel-lined baking sheet and allow them to cool until they are no longer wet. Alternatively, use no-boil lasagna noodles.
- 3). Mix two eggs into your ricotta cheese before spreading it onto the lasagna noodles. The egg will turn the cheese to a firm custard ready for slicing. Without the egg, the ricotta layer will practically disappear when you slice it.
- 4). Saute vegetables before adding them to the dish. This is especially important for vegetables, such as spinach and mushrooms, which release moisture and shrink as they cook. After the vegetables are sauteed, drain them on a paper towel to remove the excess moisture. If you're using frozen spinach, thaw it and squeeze out all the liquid before adding it.
- 5). Drain the fat from the cooked ground meat or sausage before adding meat layers.
- 6). Allow the baked lasagna to cool for at least 15 minutes after you remove it from the oven to allow the layers to set. If you cut it too soon, even a lasagna made without any excess moisture will be runny.
