Epic vegan lasagne | Pasta recipes (2024)

FAQs

How do you keep veggie lasagna from getting soggy? ›

Cooking the vegetables before assembling the lasagna ensures the dish won't be soggy. Be sure to squeeze the spinach well—spinach holds a surprising amount of water that will make your lasagna soupy.

A: For the meaty ragu, vegan lasagnas can be made with a vegan meat alternative or simply with finely minced mushrooms and lentils. Crumbled tempeh works great too! For the creamy white sauce, the milk and butter can be replaced for non-dairy alternatives. Try soy milk and vegan butter instead.

Ina's recipe has hundreds of five-star reviews from others who also love this recipe. Although a few people questioned adding all that tomato paste and the goat cheese, I think both ingredients make her lasagna exceptionally flavorful. This recipe is for sure a keeper.

Eggplant won't absorb as much liquid as traditional lasagna noodles do (especially the no-boil noodles that I love), so sometimes eggplant lasagna will turn out a little more watery than a regular version. You can make the eggplant less soggy with these tips: Roast the eggplant first.

You can take one of two approaches when it comes to freezing lasagna: assemble and freeze it unbaked, or bake the lasagna and then freeze it. Either way, plan on baking frozen lasagna within three months (any longer, and the quality starts to deteriorate).

In Italian cuisine, ricotta cheese is a popular ingredient in many dishes, but when it's not available, Italians may substitute it with other soft cheeses like mascarpone, stracchino, or crescenza.

A good tomato paste helps to thicken but also adds a sweet and savory umami flavor. Lean Ground Beef: Lean beef adds a robust and hearty meatiness that's essential in a classic lasagna recipe.

Portofino at the Mirage now serves up the "Diamond and Gold" lasagna for $100 a slice. This bad boy finds the layers of pasta stuffed with porcini mushrooms, Iberico ham and Prosciutto di Parma as well as 24-month-aged Parmigiano-Reggiano, buffalo mozzarella and Kobe Bolognese spread between each layer.

Stouffer's Vegetable Lasagna is meatless and perfect for your vegetarian guests.

I use both; cottage cheese is healthier and ricotta is creamier, so you get the best of both worlds by using both of these cheeses in your lasagna.

How to keep lasagna from being watery? ›

Whether you're making a tomato and meat sauce from scratch or using a jarred sauce, you can thicken it with cornstarch to prevent the problem of a soupy lasagna. Cornstarch is a classic binding ingredient that won't affect the sauce's flavor and is much more effective than flour.

To keep it from tasting dry, add some extra liquid as you reheat it! A splash of water usually does the trick, and you'll want to cover the lasagna with foil, plastic wrap or a paper towel to trap all that liquid inside as it reheats.

Watery tomatoes aren't the only culprit for soupy lasagna: Oils from cheese and meat and water from lasagna noodles and vegetables can affect your lasagna's consistency.