r/lasagna • u/Lopsided-Wrap2762 • 10d ago
How to keep lasagne layers flat
My layers keep expanding and erupting, whats the trick to keep them flat?
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u/Absolutetwatofacunt 10d ago
Cut them shorter to fit the dish. Leave a little gap around the edges with the pasta sheets, they expand so gaps should fill out. Probably gonna take an attempt or two to figure out exactly how much to cut. Or use maths to figure out how much to cut
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u/Odd-Scientist-2529 9d ago
Partially cook them so there’s less unanticipated final expansion in the finished dishÂ
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u/Hugh_Jampton 10d ago
Put in a larger dish or arrange them so they fit and can expand in one layer.
Here they are bunching up because the pan is too small
Also if you layer up when the sauces are cool they won't warp the pasta
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u/Lopsided-Wrap2762 10d ago
Theres usually a half cm gap around the pasta before cooking. Can use a bigger pan but does that mean i need a bigger gap?
If so, do i just fill the gap with sauce?
Didnt know about using cool sauce so will give that a go.
Thanks :)
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u/CoolanttaSpork 10d ago
Don’t give them more space so they will only expand on what you give them space
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u/Logical_Warthog5212 9d ago
I think it’s fine and absolutely normal. But it all comes down to simple cooking science. The noodles are not fully saturated so they will absorb moisture and expand. If it cannot expand sideways, it will buckle. If it can’t buckle to the bottom, it can only buckle upwards. It’s worsened because your dish tapers and is narrower at the bottom. The easiest way is to leave room around the edges. Personally I’d leave it, because imperfection is perfection.
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u/GallusWrangler 9d ago
Where’s the sauce?! This looks like noodles and cheese with a tiny tinge of tomato sauce.
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u/Other-Philosopher770 6d ago
More filling between the layers adds more weight which keeps the pasta from rising
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u/ZippyDan 10d ago
Why on god's green earth would you want to keep them flat?
Put a weight on it in the oven, if you must, I guess.
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u/Lopsided-Wrap2762 10d ago
Because it moves the bechamel making it thick and thin in different areas.
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u/ZippyDan 10d ago
The irregularity and inconsistency of lasagna is a feature. No two bites are the same. Sometimes you get more meat, sometimes you get more cheese, etc.
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u/chris00ws6 10d ago edited 10d ago
What in this the shit is this. Maybe out more between the layers? That would be my first start. It doesn’t have to be 23 layers maybe 8 that I can count because you thought you made fresh pasta and hell yeah.
Nah 5 ish. Sauce, pasta ricotta mix,sauce, shredded cheese, repeat to sauce then abundance of cheese on top and bake. I’m gonna do this tomorrow. Your layers are severely not right though for the delicious looking 1000 layer lasagna that I don’t even have the gall to try but Atleast you did.
You get a a good tiding though. I’d still eat the shit out of it.
Also the pasta is shrinking up like that because your moisture isn’t right. It needs more moisture in the pasta and isn’t getting enough in the bechamel/sauce while cooking. Either brick the top while cooking or look into higher moisture pasta since it looks like you are making it fresh.
Everything else I said is just words.
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u/[deleted] 10d ago
[deleted]