Cure for Crispy Top Layer of Lasagna
Gail W. sent me the following email:
“Please Help! I’ve tried everything with the final top layer of pasta for my lasagna. It always cooks too crispy and hard. I’ve even tried a double layer and peeled the top off to still find the second layer also crunchy and too difficult to chew around the edges. I’ve covered it completely with sauce to have it drip all over the oven because of the bubbling.”
“HOW CAN I GET PERFECT TOP LAYER OF PASTA???”
When I asked Chef Ricco what to do, he had a simple answer we can all try at home. He said, “This is simple, before Gail covers the pan with aluminum, first cover with plastic wrap then the aluminum foil over the plastic wrap. And don’t fret, the plastic won’t melt.
Now, there is a basic lasagna recipe at The Reluctant Gourmet website with some simple step-by-step instructions. And if you want to try something a little more involved but really just as easy, check out Spinach & Roasted Pepper Lasagna.
on April 23rd, 2007 at 10:26 pm
No offense to Gail, but the crispy top layer is my favorite part!
on May 1st, 2007 at 8:32 pm
I must agree, I love the crispy part