Why does the lasagna get too runny? (5 helpful tips)

Once you’ve made the lasagna yourself.

You take it out of the oven full of anticipation, cut it and … before it’s even on the plate, it’s already melted.

Although it is already too late by then, the question remains: why is the lasagna too runny?

Lasagna that is too runny can have various causes:

The béchamel sauce is too runny
The Bolognese sauce is too runny
The layers were applied too thickly
The lasagne sheets have been pre-cooked for a long time and contain too much water
The lasagna was served straight from the oven

Actually, you just have to pay attention to a few subtleties to get a stable lasagna that tastes good and also looks good in pictures.

What helps against runny lasagna?

If you’re reading this post, your lasagna might look like this:

It doesn’t change the taste, but the following lasagna can be presented better:

In this article you will find 5 tips to make your lasagne look like this in the future.

1. do not apply the filling too thickly

One of the main reasons for lasagne that is too runny and melts is that the filling has been applied too thickly.

The lasagne sheets not only have the task of tasting good and separating the layers of the lasagne. They also soak up some of the liquid during cooking and absorb the flavor of the filling.

It is therefore important to find a good balance:

The filling must not be too dry, otherwise the flavor cannot infuse and the lasagne sheets will not be fully cooked. However, the filling must also not be too runny, as the lasagne sheets will absorb too much liquid and become soggy.

As the filling in lasagne is usually quite runny, it makes sense to spread the layers thinly and stack several layers. This way you use more lasagne sheets and more liquid is absorbed.

In general, a layer should only be a few millimetres thick . A good tip is to cut the vegetables or other ingredients used for the filling into particularly small pieces. This will also ensure that the layers are not too thick (and the shape of the lasagne will be nicer).

2. prevent liquid béchamel sauce

If the lasagne is still too runny despite many layers, it may be due to the béchamel.

Béchamel is present in almost every lasagne recipe and is therefore a basic ingredient in lasagne. This makes it all the more important that the consistency of the béchamel is perfect. But what does the perfect consistency look like?

The consistency of béchamel should be creamy, almost buttery.

When it comes to béchamel, it’s all about the order. Here is an article that explains how to make a good béchamel sauce.

Basically, you should just cook the béchamel without the lid until the consistency is right!

3. prevent liquid Bolognese Ragù

As with the béchamel, it also depends on the consistency of the rest of the filling.

The classic lasagne is served with a delicious Bolognese. The consistency of the ragout should be quite thick.

The main thing that helps here is to cook the Bolognese for a very long time.

Most of the liquid evaporates and the consistency thickens. Depending on the recipe, the time specified for bolognese ranges from 1 to 3 hours. It should be at least one hour. In my opinion, it is better to let the bolognese simmer for about 2 hours over a gentle heat.

It certainly gives my Bolognese a good consistency.

If the consistency is not quite right yet, but there is not enough time, a little tomato paste can help. Simply add a little, it goes perfectly with it and helps to thicken the consistency a little.

Even if you make a different filling instead of Bolognese, the same thing always applies:

The consistency of the filling must have a good, fairly thick consistency and not contain any chunks that are too coarse to allow a thin coating.

Assessing this well becomes easier with a little experience.

4. cook the lasagne sheets only briefly

If you use homemade lasagne sheets for your lasagne, bravo!

Unlike dried pasta sheets, homemade pasta sheets must be boiled to pre-cook them a little.

However, the longer they cook, the more water they soak up. If you cook them too long, the lasagne will be too runny. For an excellent result, you should only cook them for 2 to a maximum of 3 minutes.

In this article you will find more information on pre-cooking lasagne sheets.

5. leave the lasagne to cool for 15 minutes after baking

The hotter the lasagna is, the more liquid it is.

Shortly after baking the lasagne, it is extremely hot and it is generally advisable to leave it to cool at room temperature for 15 minutes to avoid burning your tongue.

If you only cut them after 15 minutes, you have a much better chance of getting nice, sturdy pieces of lasagne.

This principle can be taken even further:

If you really want to take beautiful pictures, prepare the lasagna the day before and put it in the fridge overnight.

The lasagne can be stored there for a long time and can be reheated with virtually no loss of taste. Many people even find that lasagne tastes even better when reheated!

The next day she is guaranteed to be firm and the photo shoot can begin!

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Good luck making lasagna!

Why does the lasagna get too runny? (5 helpful tips)