How to Keep the Top Layer of 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. Finally, 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???" - Gail W.
Lasagna Cooking Tips
There are a few strategies you can try to keep the top layer of your lasagna from getting too crispy:
- Cover the pan with aluminum foil: Before you bake the lasagna, cover the pan with aluminum foil. This will help to keep the top layer from getting too crispy and browned. Ensure to leave the foil on for at least the first half of the baking time, then remove it for the last 15-20 minutes to allow the top to brown.
- Use a lower oven temperature: If you're finding that your lasagna is getting too crispy on top, try lowering the oven temperature. This will give the lasagna more cooking time and allow the cheese to melt without burning the top layer.
- Add a layer of moisture: If your lasagna is getting too crispy on the top, it may be because there isn't enough moisture in the dish. To add moisture, try spreading a layer of tomato sauce or cheese sauce on top of the noodles before adding the final layer of cheese. This will help to keep the top layer from drying out and getting too crispy.
- Use a water bath: Another way to add moisture to your lasagna and prevent the top from getting too crispy is to bake it in a water bath. To do this, place the lasagna pan in a larger baking dish and fill it with water until it reaches about halfway up the sides of the lasagna pan. This will create steam in the oven and help keep the lasagna's top moist.
- When I asked my friend Chef Ricco what to do, he had a simple answer we could all try at home. He said, "This is simple; before Gail covers the pan with aluminum, first cover it with plastic wrap, then the aluminum foil over the plastic wrap. And don't fret; the plastic won't melt.
By following these tips, you should be able to keep the top layer of your lasagna from getting too crispy and enjoy a perfectly cooked and delicious dish.
My Basic Lasagna Recipe
Some of My Favorite Pasta Recipes
- Discover the Rustic Charm of Tuscan Pici Pasta
- How to Make a Basic Orzo Salad
- This Is How to Make Spicy Ragu Sauce Over Pasta
- Cavatelli Pasta
- Cavatelli Pasta with Spring Peas and Pancetta Recipe
- Bucatini all'Amatriciana Recipe
- How to Make Strozzapreti Pasta with Guanciale Sauce
- Rigatoni with Mushroom Sauce Recipe