October 23, 2012
Watery Lasagna?
By CHEF JOE
Lasagna is a cold weather treat in our house. I have eaten many versions. I like them all.
A question I get many times is how do I make my lasagna not so watery?
If you have this problem the moisture can come from all kinds if sources. 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.
Let’s try to improve our dish. One rule of thumb is to make sure you drain the noodles well and even blot them with a paper towel. The same goes for your vegetables. I usually add spinach, zucchini and mushrooms. I cook my vegetables separately then blot well. Cook the mushrooms until all of their juices have reduced back onto the mushroom. If you are using ricotta be careful of the moisture it can add.
Recently, I have been sprinkling a little Italian bread crumbs between the layers of ingredients. Just a little will do. It kind of gives the lasagna a meatball flavor. The bread crumbs add flavor and help offset a little moisture. It’s a balancing act. Half the fun of cooking to me is making small adjustments.
