Why You Need To Drain Ricotta When Making Lasagna (2024)
a riddell
·2 min read
Let's be honest, making lasagna is a time-consuming (but worthwhile) exercise. You would be forgiven if, in your anticipation, you make a few mistakes in the interest of saving time. One such error, according to Mashed recipe contributor Maren Epstein, is spooning ricotta onto your lasagna without draining it first.
Making lasagna isn't just about balancing layers; it's about balancing textures, as well. The ideal lasagna should have a golden, crispy topping that's created by browning your favorite cheeses. After your fork breaks through that top crust, it should meet with structurally sound layers of filling and cheese, separated by perfectly cooked pasta sheets. It's that combination of crisp and tender, as well as the hearty mix of cheese and meat, that makes lasagna a comfort food supper staple.
Achieving equilibrium between tenderness and structural integrity is already a bit of a tightrope walk. That's why it's important to give yourself as many advantages as you possibly can, especially when it comes to removing excess moisture before and during the cooking process. Epstein explains that if ricotta isn't drained as part of the prep, "the moisture in the ricotta causes the lasagna to fall apart."
There are other ways to prevent excess moisture in your lasagna, such as draining your meat, cooking off some of the sauce if it's too thin, and laying the lasagna sheets on some kitchen towels to drain off water. Maren Epstein also recommends using an enamel baking dish rather than Pyrex, as it will provide more even heat distribution.
Moisture itself isn't the enemy. You'll need some moisture to cook the pasta sheets through, but too much can result in a soggy end product. If a lasagna has too much liquid in it, the layers will simply slide against each other rather than merge together. This means that when you remove a serving from the dish, it will quickly separate and sag.
This problem only gets worse if you keep some lasagna aside for leftovers. Because condensation occurs naturally as a part of the cooling process, leaving a lasagna in the fridge or freezer will cause it to take on moisture. This shouldn't make too much of a difference if you've prepared your lasagna carefully, but if there's already excess moisture present, you'll end up making the problem even worse.
You'll need some moisture to cook the pasta sheets through, but too much can result in a soggy end product. If a lasagna has too much liquid in it, the layers will simply slide against each other rather than merge together.
Adding egg to ricotta cheese helps to bind the cheese for lasagna so that it doesn't ooze out of the casserole when you cut it. Basically, the egg helps all the cheesy goodness stay intact. So what happens if you don't put eggs in your lasagna? It'll just be a bit runnier, but omitting the egg won't affect the taste.
However, it can also introduce excess moisture if not handled properly. To avoid a runny mess, it's crucial to pat dry the ricotta before incorporating it into your lasagna. Once your ricotta is sufficiently dry, you can confidently incorporate it into your lasagna without worrying about it turning too watery.
You can use tin foil for a portion of the baking process, but baking the dish uncovered for at least 70% of the cooking time will help thicken the lasagna. It's also important to let the lasagna cool for at least 20 minutes, allowing for excess water to evaporate and residual oils to coagulate and solidify.
Another tip is to let your lasagna sit before cutting pieces for at least 10 minutes, which allows it to set and keeps it from falling apart, Cericola explains.
Furthermore, egg yolks are also comprised of fat, which aids in increased moisture for ricotta. So next time you're making lasagna, be sure to use an egg to increase the moisture levels of the ricotta cheese. The final product will be even more delicious and best of all, much less dry.
Some batches of ricotta may be slow to drain due to variables in the cooking process. Speed these up by occasionally scraping the ricotta from the sides of the cheesecloth, allowing water to run through.
The liquid whey left over from making ricotta is really healthy. Cover and refrigerate it to use in breads, soups, and smoothies instead of milk or water. You can also use it instead of water when cooking pasta or rice. Or, if you're really adventurous, try drinking it plain (you'll make your great-grandma proud).
For the cheese layer, use mozzarella cheese and Parmesan cheese. These are our two favorites for lasagna! In addition, kids love these two classic cheeses. We love using brown rice lasagna noodles for this recipe.
Cheese: The cheese layer is made up of cottage cheese and Parmesan. You'll also need shredded mozzarella. Eggs: Eggs make the cheese layer extra creamy. Plus, they act as a binding agent (which means they hold the layer together).
Just like steak, you need to allow the lasagna to rest before slicing into it. Resting or letting it cool for a good 10 to 15 minutes at least allows the heat to dissipate, the ingredients to settle from its bubbling state in the oven, and firms up the cheese that you added on top.
It's important that you don't add too much liquid to the sauce – lasagne shouldn't be a sloppy dish. Our recipe balances the quantities to deliver well-defined pasta layers while avoiding dryness. Using the right ingredients can also make all the difference in this comforting classic.
Drain. Cook sausage, onions, 1/3 cup parsley, and garlic in a large skillet over medium heat until sausage is browned and crumbly, 5 to 7 minutes; drain fat. Stir in tomato paste, water, tomato sauce, Italian seasoning, oregano, and basil until well combined. Cover and simmer for 5 minutes, stirring occasionally.
Paper towels are probably the easiest cheesecloth substitute as it's a staple of nearly every kitchen. Place a dampened paper towel inside a strainer to get a finer strain. Keep in mind that paper towels, especially when wet, aren't as durable as cheesecloth and may break. Coffee filters are another excellent choice.
In the past I've had problems with the lasagna being too watery. I find that only happens when I used a combo of whole milk ricotta and whole milk mozzarella. If I use part-skim ricotta, it's always just right. The addition of cottage cheese may seem a bit odd, but it really does lighten up the texture of the ricotta.
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