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Lasagne with soup? Don’t be concerned! I have exactly what you need. This blog article covers everything from mending a wet lasagna (lasagne in the UK) to avoiding one in the first place. So stay tuned to see how to cure that watery veggie lasagna!

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How To Fix A Watery Lasagna

What Causes A Watery Lasagna In The First Place?

There are several phases in the preparation of a lasagna that might result in a soupy end dish, but the primary culprits are generally sauce, cheese, and meat. The most crucial thing to do first is to figure out where things are going wrong.

Some typical reasons of wet lasagnas include using too many layers, over-filling, using too much sauce, veggies releasing extra moisture during cooking, and not allowing your lasagna to cool enough before slicing.

How Do You Thicken Lasagna?

How can you make a cooked lasagna thicker? Now, this ones a little bit tough. It’s tough to make a thin sauce in an already cooked lasagna, but there are a few ways you may try!

Lasagna leftovers are often drier than fresh-made lasagna. With this in mind, replicating what lasagna leftovers go through is a wonderful method to try to lessen the wateriness of your lasagna!

The most efficient method to do this (at least when you need to have supper on the table right away) is to allow your lasagna to dry out in the oven immediately after cooking. The safest method is to switch off your oven, uncover the lasagna, and leave the oven door open while it cools.

The heat from the oven is used to dry out the lasagna without overcooking or scorching it. It’s a terrific way since it warms up rapidly when it’s time to serve.

Other techniques include chilling your lasagna overnight or for a few hours before reheating. You may also freeze your lasagna and reheat it from frozen (however if you do this, be careful to dry it off first). While these techniques are less time-consuming, they are more likely to affect the fluidity of your lasagna.

Finally, the third solution is, of course, to avoid making a watery lasagna at all! To prevent repeating the same mistake, make sure to read the remainder of my lasagna instructions!

How Do You Make Lasagna Less Watery: Prevention

The first step in avoiding future soupy lasagnas is determining what went wrong. After all, many roads lead to the same Watery Lasagna Lane, so determining which one tripped you up makes it much simpler to avoid next time.

Preventing Watery Meat

To deal with the water that sizzles off your mince, sauté the meat separately from the other ingredients and properly cook it to boil off or decrease this liquid.

If the meat is still too greasy after boiling, consider adding a pinch of flour to the pan. Continue cooking the meat over low heat, stirring regularly to dissolve the flour and prevent it from burning.

Following this procedure will result in the creation of a roux. A roux absorbs any oils created throughout the cooking process and thickens them, adding flavor to your sauce. If you use the roux technique, the ideal way to cook your sauce is with the mince as a basis. More taste and less cleanup? It seems like a fantastic strategy to me!

Please keep in mind that you should NEVER rinse or filter your meat. This will tenfold the blandness of your lasagna filling.

Preventing Watery Sauce

Tomato Passata

If you create the sauce in the same pot as the meat, use it to deglaze the pan. It involves adding some tomato paste and passata, then carefully scraping the bottom of the pan and incorporating it into the roux. If your lasagna has any other liquid ingredients, such as wine, add it first and reduce it well before adding any tomato sauce. I prefer to use a combination of tomato paste and passata so that it doesn’t come out too thin and reduces quickly. Your outcomes should be more meat than sauce towards the end.

If you don’t want to do this, you may prepare a separate roux for your sauce or just allow it to boil until it’s reduced to your liking.


It is critical not to overdo the bchamel sauce in your lasagna. Yet, if you’re still having trouble with watery lasagna no matter how much sauce you use, have a look at these recommendations.

You can prepare a roux for your bchamel, much like the meat trick or the passata! Make a roux foundation in a different saucepan and add your bchamel sauce to it. Stir to ensure complete incorporation, and your sauce should thicken quickly!

You may also lessen the amount of sauce you use. Since this sauce is dairy-based and already rather thick, it is more prone to burning and curdling, so keep the heat low and continually stirring. This approach takes a little longer than the others, but the results are as satisfying!

Preventing Watery Vegetables

Watery vegetables may go unnoticed when creating the lasagna, but they will undoubtedly effect how runny your lasagna comes out.

If you are using veggies, it is advisable to precook them before adding them to the lasagna. This manner, you can capture any extra moisture that the veggies emit throughout the cooking process before it enters your lasagna dish.

The simplest method is to sauté your veggies and cook them until the liquids have been reduced as much as possible. When preparing spinach or other greens, use an old tea towel or a potato ricer to squeeze out the extra water. This approach WILL stain fabric, so be cautious!

Preventing Watery Cheese

When it comes to wetting down a lasagna, cheese is one of the least probable offenders, yet it still occurs.

If you feel cheese is to blame for your watery lasagna, select a dry, well-aged cheese and avoid the cheaper kind wherever feasible. Whenever possible, use full-fat cheese and press out as much moisture as possible before adding it to your lasagna.

A little shredded parmesan or grana padano sprinkled on top of your lasagna will also help absorb moisture and add flavor!

If your lasagna’s cheese is still too wet, beat some eggs into cream cheese and use this to fill and top your lasagna instead.

Additional Tips And Tricks for the Perfect Lasagna!

The Panko Process

If you want to thicken your lasagna even more, add a quarter cup of panko to your sauce before beginning to construct.

Panko is a Japanese breadcrumb substitute. It is generally used to coat deep-fried meals, but it also works well to thicken sauces (in little quantities)!

Soak Up Your Sauce!

To soak up any excess liquids, use uncooked pasta sheets in your lasagna! This is a good approach to utilize as long as you have enough sauce to cook your lasagna. If you go this approach, bake the lasagna for a little longer at a lower temperature.

Cover your lasagna with foil for a little more than half of the baking time. Following that, remove the foil and continue baking. To keep your lasagna from boiling and souping out, poke small holes in the foil.

It’s also worth noting that this approach will likely result in a more al dente lasagna, so keep that in mind before you start. If you’re concerned about the top layer of pasta not being cooked sufficiently, just pre-boil those noodle sheets before assembling your lasagna.

Watery Lasagna – Is It Fixable?

A soupy lasagna may be fixable to some degree, but there are so many factors that it might be difficult to determine for sure. In any event, I hope that reading this post has given you the information you need to prepare a flawless creamy lasagna the next time! Or, of course, a workable repair.


How do you fix watery lasagne?

Our best advise is to use a colander to drain and rinse the cooked noodles. Next, gently dry each noodle by placing it on parchment or waxed paper, wiping it with a paper towel, and allowing it to air dry until most of the water has evaporated.

How do I make my lasagna more solid?

Just partially cook the noodles to allow them to absorb some of the extra water when baking.
Make use of less sauce.
Reduce the sauce first or add tomato paste to thicken it.
Let the lasagna to rest for at least 30 minutes.
Pre-cook and press spinach, mushrooms, or eggplant to minimize the water content.
More to come…

Can you put too much sauce in lasagna?

The most common cause of soupy lasagna is simply too much sauce. There is such a thing as having too much of a good thing, and this is one of them. To prevent baked lasagna drowning in sauce, use just enough sauce to coat each layer but not too much. Another cause of watery lasagna is wet ingredients.

Should lasagna sauce be thick or runny?

Before using, make sure the white sauce is thick enough; if it’s too runny, it will soak through the layers.

How can I thicken my lasagna?

Thickeners based on flour

A common rule of thumb is to use 2 tablespoons flour for every cup of liquid. Begin by adding a little amount, then heat, stirring, for a few minutes to enable the sauce to thicken and cook out the raw flour flavor; if the results are disappointing, add more.

What can I use to thicken lasagna sauce?

In a small dish, combine 14 cup water and cornstarch. Mix together the first two ingredients until the cornstarch is dissolved. Incorporate the cornstarch slurry into the spaghetti sauce (be sure the pasta sauce is warm). Bring the spaghetti sauce to a low boil; it should thicken fast.

Should I bake lasagna covered or uncovered?

If you leave your lasagna in the oven uncovered, it will dry out. During a part of the baking period, use a foil-topped tray to fight back. Remove the cover from the lasagna halfway through baking to allow the top to brown. If the top is still pale after it’s completely cooked, put on the broiler to help things along.

How many layers should lasagna have?

Most lasagna recipes demand for at least three layers, which seems to be the worldwide norm. Anything less, according to Bon Appétit, does not qualify as a proper lasagna.

How long is lasagna supposed to cook for?

If you’re using no-boil noodles, bake the lasagna at 350°F for 45-60 minutes. If your noodles are already cooked, shorten the time to 30-45 minutes. The baking time may vary depending on how thick your lasagna is and how many layers you use.

What do I do if I added too much water to my sauce?

Is there too much liquid? Remove it with science! Bring the mixture to a boil or a simmer and let the extra liquid to evaporate until the required consistency is obtained.

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