Food - Drink
The Quick Step To Prevent Sharp Corners In Lasagna
By SYLVIA TOMCZAK
There’s no denying that there's an audience out there for crispy lasagnas, rather than soft and tender versions, but no one likes undercooked and sharp corners in an otherwise perfect casserole. In order to rid your homemade lasagna of sharp, brittle, inedible corners, try this speedy and often overlooked preparation step.
One factor that can lead to sharp and crunchy corners is the type of pasta you use. If you’re using dry lasagna sheets, you should rehydrate them, even if you don't have time for parboiling — you can just soften them by spreading the tomato sauce to the very edges of the dish, then sprinkle some water on the corners.
There is a difference between a moist and soupy lasagna: the noodles should be well-covered in sauce, but they shouldn't be overly saturated, either. Cover your lasagna tightly with aluminum foil so it can better retain its moisture, then take the foil off just before it finishes cooking to add browning without drying it out.