How to Make Lasagna That's Not Runny
Recipe For Thick, Delicious Lasagna
I personally love lasagna, it is definitely one of my favorite foods. That is why I knew I had to learn how to make it myself. The first time I made lasagna I used a generic recipe from a friend of mine and unfortunately the lasagna came out runny. It was kind of a watery mess. I wanted the lasagna to be thick and cheesy, not the tomato based, watery, noodle dish I had created. So I decided to play around with the recipe and make my own changes. The main, key changes I made that will guarantee that your lasagna will not be runny is that I use spaghetti sauce, not tomato paste, not tomato sauce, but good ol' thick spaghetti sauce. And another change I made was to not add a can of stewed tomatoes, or any tomatoes at all. These two changes were exactly what my lasagna needed, now when I make lasagna it is thick, and delicious.
My Lasagna Recipe:
1 lb. ground beef
2 cups chopped onions
2 cups sliced mushrooms
2 teaspoons garlic salt
1 can (10 oz) of mushroom/onion spaghetti sauce
1 tablespoon oregano
1 15 ounce container of ricotta cheese
1 beaten egg
8 ounces mozarella cheese
1/3 cup of parmesan cheese
Salt and pepper to taste.
Cook beef, onion, mushrooms, garlic salt, until beef is thoroughly cooked. Drain.
Add spaghetti sauce and oregano, bring to a boil, reduce heat, and cover.
Cook noodles until tender. Drain, and rinse with cold water, let sit.
Mix ricotta cheese, beaten egg, and parmesan cheese in a bowl.
Use 1 cup of sauce, and layer over the bottom of your baking dish. Add noodles to fit baking dish, trimming as needed. Spread with 1/4-1/2 of filling. Top with 1 cup of sauce, and sprinkle on mozzarella cheese. Repeat layers.
Bake at 375 for 35 minutes.