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Home Cooking 9

Lasagne

Ed Fontleroy | May 8, 2006 05:25 PM

Can anyone tell me why my lasagne always seems to accumulate so much liquid at the bottom of the tin and what I can do about it?

Here is my recipe, if that helps you spot the flaw:

Cover bottom of baking dish with store-bought tomato sauce, cover that with sheets of the Barillo (no boiling required) lasagne, cover with ricotta, browned meat (drained), more sauce, then repeat, then I cover the top layer of lasagne with sauce and mozzarella. Bake at 350 for about an hour.

Thanks.

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