Baked lasagna always perfect with a few simple tricks-proiezionidiborsa.it
Do you want to surprise everyone with a rich and tasty dish? Here are all the secrets for simply amazing lasagna, seasoned at the right point and that doesn’t dry out easily. Ideal to be served even the next day.
Baked lasagna is one of the most popular delicacies of the Italian culinary tradition. From North to South of the boot, the original recipe is enriched with many special ingredients. There are so many versions that you can bring to the table. How not to fall in love, for example, with vegetarian lasagna, or with the white baked version?
In short, to make guests happy you’ll be spoiled for choice, however, there are some trivial mistakes that are often made, whatever the recipe. For always perfect baked lasagna, the secret is to avoid some small oversights that can alter the success of the recipe. For an optimal result, there would be 5 of the most common (and perhaps even very trivial) mistakes that we make without knowing it.
Beware of the stuffing
During the preparation of the dressing it may happen that you cut vegetables or meat into too large pieces. In this way, the gravy fails to mix properly, therefore some portions will be more seasoned and others almost empty.
To always have perfect baked lasagna, the consistency of the sauce is essential.
For a perfect result, the consistency of the sauce is essential-proiezionidiborsa.it
The ragù, as well as the béchamel, must be thick and creamy. To avoid sauces that are too liquid and slide to the bottom easily. A thicker consistency of the sauce, on the other hand, will allow the pasta to flavor itself in the best way.
Not everyone knows that for a perfect lasagna, the dough should be prepared by hand.
Better to prepare the sheets by hand-proiezionidiborsa.it
This step makes the pasta more homemade: good and full of flavour. Real chefs do not recommend using packaged pastry, however, it is a rather common habit due to lack of time.
A very frequent forgetfulness is not to grease the pan with a drizzle of oil or a small piece of butter. The risk is that the dough sticks to the bottom of the pot and compromises the cooking of the whole pan of pasta.
Drying the dough is one of the most trivial mistakes we can make. This happens when, during cooking, we don’t pay attention and therefore the pasta cooks too much and the sauce dries up. The small amount of seasoning, then, can contribute to the sudden dryness of the pastry. We remind you that for a first course with flakes you need to guarantee a humid environment for the pastry. When the most superficial sheet begins to appear crunchy and drier, it is advisable to cover the lasagne with a sheet of aluminum foil.
