Epic vegan lasagne | Pasta recipes (2024)

FAQs

How do you keep veggie lasagna from getting soggy? ›

Cooking the vegetables before assembling the lasagna ensures the dish won't be soggy. Be sure to squeeze the spinach well—spinach holds a surprising amount of water that will make your lasagna soupy.

A: For the meaty ragu, vegan lasagnas can be made with a vegan meat alternative or simply with finely minced mushrooms and lentils. Crumbled tempeh works great too! For the creamy white sauce, the milk and butter can be replaced for non-dairy alternatives. Try soy milk and vegan butter instead.

What can I use in place of ricotta cheese in lasagna? Instead of ricotta cheese, use cottage cheese, cream cheese, shredded cheese, or mascarpone.

Eggplant won't absorb as much liquid as traditional lasagna noodles do (especially the no-boil noodles that I love), so sometimes eggplant lasagna will turn out a little more watery than a regular version. You can make the eggplant less soggy with these tips: Roast the eggplant first.

You can take one of two approaches when it comes to freezing lasagna: assemble and freeze it unbaked, or bake the lasagna and then freeze it. Either way, plan on baking frozen lasagna within three months (any longer, and the quality starts to deteriorate).

In Italian cuisine, ricotta cheese is a popular ingredient in many dishes, but when it's not available, Italians may substitute it with other soft cheeses like mascarpone, stracchino, or crescenza.

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.

For extra creamy ricotta, add in an extra egg, a handful of grated parmesan, and a quarter cup of shredded mozzarella. Eggs help prevent the ricotta from drying out and serve to bind the ricotta so it doesn't become runny. One or more eggs are recommended whether you add the other ingredients mentioned here or not.

Does cottage cheese taste the same as ricotta in lasagna? ›

Beyond having the incorrect texture, cottage cheese's flavor is sharper and more acidic than mild ricotta, which has a sweeter taste that doesn't clash with other ingredients.

Mascarpone: Another Italian cheese, mascarpone makes a great ricotta substitute. However, since mascarpone is more tart and flavorful, you should only use it in dishes with other strong flavors.

Whether you're making a tomato and meat sauce from scratch or using a jarred sauce, you can thicken it with cornstarch to prevent the problem of a soupy lasagna. Cornstarch is a classic binding ingredient that won't affect the sauce's flavor and is much more effective than flour.

To keep it from tasting dry, add some extra liquid as you reheat it! A splash of water usually does the trick, and you'll want to cover the lasagna with foil, plastic wrap or a paper towel to trap all that liquid inside as it reheats.

Watery tomatoes aren't the only culprit for soupy lasagna: Oils from cheese and meat and water from lasagna noodles and vegetables can affect your lasagna's consistency.