Best Lasagna Soup Recipe + VIDEO (Stovetop or Crockpot!) (2024)

FAQs

Why does my lasagna come out soupy? ›

A common source of angst for lasagna makers is a soupy consistency, which is often the result of piling on a watery sauce that hasn't reduced enough. 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.

Cook your pasta sauce long enough to boil out most of the moisture so the sauce is thick. Do the same with the cheese portion of the layers. When you place each layer in the baking dish, be certain the moisture is at a minimum. Use low moisture mozzarella cheese to keep the melted cheese gooey, but not runny.

Let me break it to you: If you want to make a lasagna, three layers just won't cut it! For the perfect lasagna, you need at least 4-5 layers to really enjoy all those mouth-watering flavors. And, here's a pro-tip: make sure to season each layer generously, but not too much. The average lasagna has 8 layers!

For every 1 tablespoon of tomato paste needed, use 3 tablespoons of tomato puree or sauce. Add the puree or sauce in place of the tomato paste and cook, stirring constantly, until the puree or sauce has reduced and thickened.

Most people use low-moisture mozzarella in lasagna, and I am no exception. Fresh mozzarella tastes phenomenal in lasagna; however, the extra moisture will make the lasagna a bit watery. Sometimes I'll use bagged, shredded mozz in the layers but then will splurge for the good stuff on top.

When the lasagna is ready it is difficult to resist the temptation to immediately eat it, but be careful because even in this case you have to be a little patient. Wait for your lasagna to rest for about 20 minutes once it is baked, in this way it will not fall apart when cut.

You could also use a roux, a cooked mixture of starch and fat (usually flour and butter). It's a highly popular and equally effective thickening agent. To make a roux, melt butter in a pan, add flour, and whisk until it forms a thick golden brown paste. Add it to your tomato sauce and whisk well to prevent clumping.

Yes it's tempting to cut into the lasagna right when you pull it from the oven, but let it rest on a cooling rack for at least 15 minutes. This will help firm up all the layers and make it much easier to slice a square. And of course you can make it a day ahead or in the morning then reheat.

(Do notice that I put the noodles criss cross – perpendicular from the layer below – it helps it to hold together when you serve it). So, the noodles directly on the cheese means there won't be enough for a top layer of noodles.

Should the top layer of lasagna be noodles or sauce? ›

There's a lot of discussion around this topic in the lasagna recipe world, but generally most lasagna recipes start with a layer of red sauce, followed by a layer of white sauce, followed by a layer of pasta and cheese. Then you continue with this layering until you have completely filled your tray.

Finish off your lasagne either with a layer of tomato-based sauce or with your white sauce – whichever you have left – and then grate over plenty of Parmigiano-Reggiano. A common extra topping is torn mozzarella, which makes a lovely, melted cheesy layer on top.

Ricotta cheese, with its creamy texture and mild flavor, is a quintessential ingredient in many lasagna recipes. 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.

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.

However, since ketchup is sweeter and has a different taste than tomato paste, as well as a different consistency, it isn't our first choice for a substitute. Still, ketchup can be used in a 1:1 ratio when substituting for tomato paste.

This could happen when you add too much pasta water into your sauce, and you accidentally drown the thick sauce with the starchy water (happens to the best of us). I find that this happens to me most often when I'm making quick sauces, like a meat sauce or light marinara that hasn't had the time to simmer.

And finally, to avoid your lasagne drying out, cover the top with foil while it's baking, then remove it halfway through so that the top can brown nicely.

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency.