Lasagna, one of the world’s most popular dishes, can also be a very complicated dish to make. I have discovered this via three unsuccessful attempts to create the perfect casserole. Nonetheless, I realized that with practice, it is quite possible to exact superb lasagna. With trial and error on my side, I identified five common mistakes that I had been making, effectively keeping me from crafting this delicious treat. Perhaps you have made some of the same mistakes.
Forgetting the Foil Cover
I learned the hard way about forgetting to cover my lasagna with foil prior to putting it into the oven. Failing to do so will almost always result in dry lasagna noodles, and an overall texture that is about as moist as a Triscuit cracker. This may sound like an asinine thing to forget. But this one small detail can make all the difference in how edible your lasagna is.
Skimping on the Mozzarella
Lasagna simply isn’t lasagna without a healthy dowsing of mozzarella cheese. But we all know that there are different types of mozzarerlla cheese in your grocer’s dairy section. Sure, you could go for the healthy skim stuff – sprinkling moderate amounts on top of each layer. But through trial and error, I have learned that the type of mozzarella cheese used in lasagna makes all the difference. As such, I have grown to love Polly-O brand mozzarella cheese (using moderately thick hand-cut slices.) The end result is chewy, stringy, and delightful.
The Missing Tomato Layer
I once made the mistake of forgetting to add a few spoonfuls of the tomato meat sauce to the bottom of the baking pan. This helps to keep the noodles from sticking to the pan, and also allows the pasta to soak up some of that tomato flavor-essential for the perfect lasagna.
Too Much/Too Little Ricotta Cheese
Now this one isn’t so much a mistake, but rather a declaration of taste. Some people prefer lots of rich creamy ricotta cheese in the middle of their lasagna; others prefer a bit less. But I’ve learned but there is a delicate balance between having too much or too little of this key ingredient. Ricotta cheese is quite viscous but has a mellow flavor; ironically, if you add too much, then you run the risk of tempering the rich tomato sauce and overpowering the noodles. Add too little and you won’t have much to bind the casserole together.
Lasagna Noodle “Mistreatment”
Those who have attempted to make lasagna know that there are two basic options where the actual pasta is concerned: boil, or no-boil noodles. There are benefits to using either. Unless you are a seasoned chef, capable of making your own pasta, store-bought noodles are a necessity. Many inexperienced lasagna chefs prefer the no boil option. But if you are choosing these types of noodles, you will definitely need to make sure your sauce contains enough water to cook the noodles throughout the baking process. On the flipside, if you are preparing your noodles beforehand, try to avoid overcooking them-as they will lose their al dente quality, and come apart when you slice the lasagna.
SOURCES:
www.cooks.com
www.youtube.com
www.allrecipes.com
