Cure for Crispy Top Layer of Lasagna

April 23, 2007 9 Comments

Cure for Crispy Top Layer of Lasagna

How to Keep the Top Layer if Lasagna from Getting Crispy

I got 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.”


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.

Last modified on Wed 16 July 2014 8:51 am

Comments (9)

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  1. Vicki says:

    No offense to Gail, but the crispy top layer is my favorite part!

  2. Terry says:

    I must agree, I love the crispy part

  3. Amateur Cook says:

    Interesting method using plastic (cling) wrap. Would never have believed it doesn’t melt during cooking. And I won’t until I try it for myself!

  4. Bodil says:

    DAMN that recipe is really kewl! Thanx

  5. Prasad says:

    I thought aluminiun foils were not allowed in microwave,, Can we really use aluminiun foils in microwaves.pls reply…. my top layer got hard

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