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Lasagna

help with Lasagne!

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help with Lasagne!

magnolia | Feb 17, 2002 09:13 AM

I just made a lasagne for the first time, and I was under the impression that lasagne is a ‘no-fail’ dish…hmmm.I I followed the directions on the box of precooked noodles, which suggested dipping the noodles in lukewarm water before layering them, which I did. I’ve now cooked the dish for the suggested 40 minutes, and the top layer of noodles – just below the surface, which I layered with sauce and topped with parmesan – is not yet cooked, that is, they are still solid, dry and sharp-edged. I haven’t dug deeper to see what the lower layers are like, but I was pretty careful to immerse the whole dish in lots of sauce, the better to give the noodles a lot of liquid to absorb which is what I imagine they are supposed to do. I am reluctant to cook it anymore as it may only dry out further. I am not planning to serve it for a couple of days, so I have time to salvage it and I was thinking of skimming off the top layer of offending noodles in hopes that the lower layers are soft, and retopping it with cheese &tc. Help! Any suggestions?

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