Sheets of lasagne

Ruby_Pudding

Mornin' all

I've done a search but cannot find a recent topic on this - Mods, please feel free to merge if there is one............

Does anyone have any tips for preventing lasagne sheets sticking together when cooking or after being drained? I do a veggie or lentil lasagne at least once a fortnight but always get myself in a knot and either end of with bits of lasagne and burnt fingers after trying to prize the sheets apart or crunchy pasta as I haven't had the patience to boil it first.

Any hints as I'm about to make a green lentil one in a couple of hours.

Cheers

Nicki

I always use the stuff that needs no pre-cooking which avoids this problem. It costs only a few pence more per pack, and obviously you don't spend any money on energy costs boiling it, so I would imagine the overall cost is the same, and it is much much handier.

aussielle

I buy the no pre cooking type too.

What about using a drop of olive oil in the water to prevent sticking?

Ruby_Pudding

Nicki wrote:

I always use the stuff that needs no pre-cooking which avoids this problem. It costs only a few pence more per pack, and obviously you don't spend any money on energy costs boiling it, so I would imagine the overall cost is the same, and it is much much handier.

I've tried all different brands, cheapo and top of the range, even the ones that say they don't need pre-cooking and they just don't taste soft enough in the finished dish. Perhaps I'm just being picky

Ruby_Pudding

aussielle wrote:

I buy the no pre cooking type too.

Could you tell me what brand you use Aussielle?

THIRZAH

I've found that the "no-pre-cooking" lasagne is better if you give it time to soften so make the lasagne in the morning or even the day before.Also just use one layer of lasagne sheets between each layer of sauce.

Ruby_Pudding

THIRZAH wrote:

I've found that the "no-pre-cooking" lasagne is better if you give it time to soften so make the lasagne in the morning or even the day before.Also just use one layer of lasagne sheets between each layer of sauce.

Yes, I can see how that would work.

Cheers

Pondasher

I share your frustration Ruby Pudding - this is one of my pet hates! I sometimes resort to simmering them for a couple of minutes in an old frying pan so the sheets can be placed side by side, two or three at a time, and getting them out with a fish slice. A bit of trouble but you can be assembling the other layers whilst the next sheets are cooking.

Worth a try?

studentphil

Boiling one at a time is the only way I have ever seemed to manage it.

Get no pre- cook ones so much better- but best not put them on the bottom of the dish as they can go dry.

studentphil

Quickest way to do it today is oil in the water, fast boiling water and put them in one at a time


They will still stick, but the fast moving water and oil will reduce sticking.

Toxic_Lemon

And there was me thinking all OSers make their own pasta!