So this is the first time I've ever tried lasagna using bechamel and no-boil noodles. I soaked the noodles in hot water until they were a bit malleable and added extra sauce to ensure they would cook through all the way.
I ran a test lasagna in a mini loaf pan and it came out way too watery. But I didn't realize that until I had already assembled the large one. Thus defeating the purpose of the test run. Doh!
The large one is in the oven right now and I'm not sure what to do...Can I just bake it longer at a lower temperature to dry it out? And what temp?
In case this helps, this is how it is layered from bottom to top:
meat sauce (meaty and fairly thick with chunks of tomato), noodle (soaked), meat sauce, sliced sausage, bechamel, shredded parmesan
noodle, meat sauce, bechamel, fresh herbs, sliced provolone
noodle, meat sauce, bechamel, parmesan
Any help would be greatly appreciated!
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