Spinach Artichoke Lasagna | Vegetarian Lasagna Recipe (2024)

FAQs

How do you make spinach lasagna less watery? ›

Squeeze the spinach—To prevent a watery lasagna, make sure to squeeze the spinach well. Place it in a colander or strainer over the sink and squeeze the spinach with your hands or press down on it with a spatula.

Cook your vegetables separately.

It's also important not to overload you vegetable lasagna. Having a proper amount of vegetables will help the lasagna maintain its shape, and will keep everything moist, but not watery. As you're creating layers, don't worry if it looks more sparse than you'd think.

Dried herbs + spices: Crushed red pepper flakes, dried oregano, bay leaf, sea salt and lots of freshly-cracked black pepper. Fresh basil: When it comes to fresh basil, I vote the more the merrier with this lasagna recipe. We will chop and stir a good amount of basil into the cheese mixture.

Ricotta cheese, with its creamy texture and mild flavor, is a quintessential ingredient in many lasagna recipes. However, it can also introduce excess moisture if not handled properly. To avoid a runny mess, it's crucial to pat dry the ricotta before incorporating it into your lasagna.

So, to achieve the perfect lasagna, the consistency of the sauce is absolutely essential. Both the ragù and béchamel sauce should be dense and creamy. Avoid sauces that are too liquid and slide to the bottom of the dish. A thicker consistency of the sauce will allow the pasta to be flavoured in the best possible way.

A good tomato paste helps to thicken but also adds a sweet and savory umami flavor. Lean Ground Beef: Lean beef adds a robust and hearty meatiness that's essential in a classic lasagna recipe.

A: Soupy lasagna is either a result of wet noodles that were not drained properly or lasagna was layered with too much (thin wet) sauce. While you can make lasagna ahead and refrigerate or freeze it, it won't reduce the moisture content.

Use a thick sauce. Cook your noodles half way, they soak up extra moisture when you build the lasagna. Also, cool till cold and reheat, holds together much better. Keep extra sauce separate and add when serving on top.

Milk. It tenderises the meat, to leave you with the most tender ragù.

Is it better to let lasagna sit before baking? ›

You can make it ahead.

The lasagna needs at least 5 hours to chill and let the sauce soften the noodles, but you can definitely make it the night before (even 3 days before) and bake it when you need it. Want your own freezer lasagna? Wrap it up in foil once you assemble it, no need to bake it beforehand.

If uncovered, the prolonged exposure to heat will quickly dry out your lasagna, no matter how much sauce you've added. Make sure to always add a layer of tin foil over your baking dish, which will trap the moisture inside while still allowing the dish to cook properly.

Some acidic bakes (like fruit cobblers) and lasagna or casserole (containing tomatoes, citrus, or other acidic fruit) may bake best in a glass dish, to prevent the metal from reacting to the acidic ingredients.

Top the last layer of your lasagna with sauce and cheese. You can also alternate layers of sauce and ricotta cheese. Most lasagna recipes have two to three layers.

You will need four layers of noodles total. It is best to start and finish with wider layers, so if you have less than 16 noodles, put your extra noodles in the bottom or top layers.

Fixes for soggy spinach

By putting your spinach in a colander and pouring boiling water over it, and allowing it to drain, the spinach will become nicely wilted rather than completely overcooked and waterlogged (via Delish).

Force the excess water away from the spinach by pressing it down in the colander with the back of a spoon or ladle then season and serve or use in your chosen recipe.