How to Stop Lasagna From Falling Apart

Have you ever placed a piece of lasagna on to your plate only to see it collapse into a pile of noodles and sauce?  Our kitchen suffered from ‘pasta puddles’ for years.  They aren’t the end of the world and don’t affect flavor but I knew we could have prettier meals that didn’t leak on to other items on the place (like salad).

There are two simple tricks to make sure that it stays in one piece.

How to Stop Lasagna From Falling Apart pasta February

Lasagna Trick #1 – Let it Rest

We bake our lasagna at 375 for 30 minutes (covered) and then 325 uncovered for about 15 minutes.  Use the broiler to brown the top layer and then we let it sit on the counter for at least 15 minutes.  The tray sits on a cookie rack to allow air to reach the bottom and the tray is only loosely covered.  Without resting, lasagna turns into a molten mess as the cheese has no consistency and easily slides apart.

How to Stop Lasagna From Falling Apart pasta February

Lasagna Trick #2 – Alternate your Layers

Resting is a good start but it’s not everything!  Our typical lasagna has 3 layers of noodles – each layer is placed in the alternate direction of the previous.  If the first layer has noodles running the length of the pan, the second layer is laid across the width and the final layer returns to the direction of the first.

These two discoveries were major moments in our kitchen.  They help make sure that even the first cut comes out of the pan totally square (and will little liquid left)!

Do you have any tricks for lasagna that would help us all learn?

Comments

  1. Very cool I can’t wait to try the noodles alternating directions. It frustrates me to no end when everything is just a mess on the plate.

    • Cool Erin!

      Let us know how it goes. When I pulled my first piece out of the pan using this technique I did an actual happy dance. :)

      Happy Friday!

      Joel

  2. I really like that alternating trick. Will have to try that. The other thing I usually keep in mind, that people mess up often is not over boil the pasta. It will cook more with the sauce in the oven as well.

  3. I was impressed with the Lasagna you & your Dad made in your culinary class. Best part- no need to precook noodles. The baking process soaks up all the sauce & noodles were cooked to perfection. Less clean up & less labor intensive.

    • Awwww… You’re sweet Ma! I was a fan too – we have to share that trick (the no cook noodle) soon too! It was a great one – I find cooking them often ends up in a noodlepile mess. :)

  4. Resting is the best trick ever. When I make lasagna, I typically make multiples. Since it’s only me and my husband, I make mine in loaf pans! each pan yeilds two servings, perfect for a meal. I’ll make about ten at a time, serve one for dinner and freeze the rest. I cover with foil and wrap in plastic. write the date made on the top. then freeze. I can defrost or pop right in the oven. Of course frozen takes longer to reheat but the frozen ones never fall apart! I think its because all the moisture has had a chance to integrate the wole dish. (osmosis – I think they call it!)

Leave a Reply