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Old 09-09-2006, 01:29 AM   #11
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You're welcome Alix!

Vera, I baked the lasagna last night. I put an inch deep of tomato juice with some minced garlic and white wine. Wrapped the thing in foil and baked. Came out pretty good except for the edges of the top layer that came out dry and crispy.

I'll make this again but next time I'll pre-boil the pasta before assembling. This way it will stay moist after cooking and cutting it up into serving size becomes possible. I'll also wrap each piece in foil.

Thanks again for your help!
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Old 09-09-2006, 05:01 AM   #12
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I think if you are going to freeze, it may be better to use the regular boiled pasta. The top layer needs to have a thin layer of sauce on it--not just pasta. Always, in my opinion. Otherwise, it will never be soft.
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Old 09-09-2006, 06:36 AM   #13
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Don't forget to let it stand for 20 mins or so before cutting it into serving sized pieces.

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Old 09-09-2006, 08:54 AM   #14
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Your right Gretchen. My lasagna has bechamel on top of each pasta layer. However my bechamel was kinda thick and pasty such that I wouldn't call it a sauce anymore. Not sure if that's how it's supposed to be but I followed the bechamel recipe faithfully. Maybe I will add more liquid to the bechamel next time.
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Old 09-09-2006, 09:07 AM   #15
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If you cooked the lasagna wth 'raw' noodles, they absorbed the moisture out of the bechamel, making it thicker.
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Old 09-09-2006, 09:16 AM   #16
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Quote:
Originally Posted by lyndalou
Don't forget to let it stand for 20 mins or so before cutting it into serving sized pieces.

Lyndalou
Thanks Lyndalou! Pardon my ignorance but could you also please tell me why the need to rest it? My next lasagna will still be unbaked though all components will be pre-cooked.

I just need to know the logic behind things. Thanks!
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Old 09-10-2006, 08:25 PM   #17
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chopstix,
i think what lyndalou is saying is that once you have cooked your lasagna and taken it out of the oven, to allow it to rest 20 minutes before plating... mostly the reason is that i have found when it comes out, it is less firm, and doesnt tend to hold its shape neatly when cut into squares, i think it kinda needs to "settle"... anyways, thats my guess
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Old 09-10-2006, 09:48 PM   #18
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Tried the preboil noodles and will never go back to them. That's just my personal opinion. Though, adding a tad of water and covering the baking dish with foil paper will help the noodles cook with the moisture.
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Old 09-11-2006, 01:20 AM   #19
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Quote:
Originally Posted by Andy M.
If you cooked the lasagna wth 'raw' noodles, they absorbed the moisture out of the bechamel, making it thicker.
Makes sense Andy, thanks!
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Old 09-11-2006, 01:21 AM   #20
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Quote:
Originally Posted by Seven S
chopstix,
i think what lyndalou is saying is that once you have cooked your lasagna and taken it out of the oven, to allow it to rest 20 minutes before plating... mostly the reason is that i have found when it comes out, it is less firm, and doesnt tend to hold its shape neatly when cut into squares, i think it kinda needs to "settle"... anyways, thats my guess
Thanks Seven!
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