Use the Right Ingredients
One of the most important things when making vegetable lasagna is choosing ingredients that won’t add excess moisture. Some ingredients to avoid or limit include:
- Fresh tomatoes – Tomatoes contain a lot of liquid that can seep into the lasagna. Use tomato sauce or paste instead.
- Zucchini – Zucchini is very watery. Make sure to salt and drain it before adding to the lasagna to remove excess moisture.
- Spinach – Raw spinach contains a lot of water. Cook it first to wilt it before adding to the lasagna.
- Mushrooms – Mushrooms add moisture too. Cook them first before adding to remove some liquid.
Some better vegetable choices include:
- Eggplant – Eggplant has a meaty texture and less moisture.
- Roasted red peppers – Roasting evaporates moisture from the peppers.
- Artichokes – Artichoke hearts are firmer and less watery.
- Asparagus – Asparagus contains less moisture than other veggies.
Using vegetables that are less watery, draining excess liquid from ingredients, and pre-cooking vegetables can help prevent a watery lasagna.
Use the Right Amount of Sauce
Too much sauce can make vegetable lasagna watery. Only add as much tomato sauce or cheese sauce as needed to lightly coat the layers. Excess sauce will seep into the noodles and make the lasagna soggy.
Add sauce in thin layers between the noodles and vegetables instead of covering the entire layer with thick sauce. This ensures the sauce evenly distributes while limiting excess moisture.
Also be sure to drain canned tomato products to remove excess liquid before adding to the lasagna. Crush tomatoes by hand or use tomato paste for thicker consistency.
Cook The Noodles Properly
Undercooked or overcooked noodles can contribute to a watery lasagna. Al dente noodles that are still slightly firm are best. They will better absorb moisture without becoming mushy.
Cook the noodles according to the package directions in lightly salted water. Avoid overcooking them past al dente. Drain the noodles very well after cooking and rinse with cool water to stop the cooking process.
You can also par-boil the noodles by undercooking them slightly. They’ll finish cooking when baking the lasagna. This helps ensure the noodles don’t get overcooked or too soft.
Dry Cottage Cheese
Standard cottage cheese can water down a lasagna. To remove excess moisture, place the cottage cheese in a fine mesh strainer or cheesecloth. Let it drain for at least 30 minutes to an hour in the refrigerator.
The longer you let it drain, the more moisture will be removed. Be sure to occasionally discard any liquid that collects underneath so it doesn’t reabsorb into the cheese.
You can also use an extra firm ricotta cheese in place of cottage cheese. Ricotta tends to be lower in moisture. Just be sure to drain any excess liquid from the container before using.
Don’t Overfill
One common mistake is overfilling the lasagna layers. This prevents moisture from evaporating while baking.
Keep the vegetable and cheese fillings thin and evenly distributed in each layer. Avoid using too much filling or mounding it too high.
Also be sure the lasagna pans aren’t overcrowded. Use the proper size pan and allow at least 1 inch of space around all sides for proper air circulation while baking.
Pat Down Each Layer
Gently pressing down each layer can help force out excess moisture in the lasagna. After adding the filling ingredients to each layer, use your hand to gently pat down and distribute the layer.
You can also carefully press a piece of parchment paper on top of each layer before adding more ingredients. This will soak up any extra moisture on the surface.
Applying gentle pressure will remove air pockets and create a tighter, denser layer that can’t retain as much liquid. Just be careful not to over compress the layers or the lasagna may become too dense.
Let the Lasagna Rest
Allowing the baked lasagna to rest before cutting and serving is another great tip. Resting gives the ingredients time to settle and firm up while absorbing any excess moisture.
Let the lasagna stand 10-15 minutes after taking it out of the oven. You can also refrigerate it for 1-2 hours which allows the juices to redistribute and get reabsorbed.
Cover the lasagna with foil while resting to keep it from drying out. The short resting time gives everything a chance to firm up before cutting.
Use Egg Noodles
Egg noodles are less likely to absorb moisture compared to regular pasta. The added egg gives them a firm, dense texture that maintains its shape better when baked.
Look for lasagna noodles made with eggs or a pasta blend containing eggs. 100% semolina pasta without eggs tends to get oversaturated easier.
You can also make your own lasagna noodles using a recipe with eggs added. Homemade egg noodles are sturdy and less prone to water absorption.
Add Fillers
Using binding or filling ingredients can help soak up excess moisture in a vegetable lasagna. Some options include:
- Breadcrumbs – Add a sprinkle of breadcrumbs to each layer. They will absorb liquid while adding texture.
- Parmesan cheese – Grated parmesan absorbs moisture well. Use it between layers.
- Eggplant – Diced eggplant acts as a natural sponge for moisture.
- Zucchini – Salted, drained and chopped zucchini adds moisture-wicking fillers.
- Mushrooms – Pre-cooked chopped mushrooms add filler and absorbance.
Aim for about 1/4 to 1/2 cup of filler ingredients per layer. Spread them evenly throughout each layer before adding vegetables and sauce.
Bake Uncovered at High Heat
Uncovered baking and higher oven temperatures help moisture evaporate quickly when cooking lasagna. Bake the lasagna uncovered in an oven preheated to 375-400°F.
The higher heat will better cook off extra moisture. Baking uncovered prevents a steaming effect that can make lasagna watery.
Check on the lasagna during baking and tent with foil if the top starts overbrowning before the center is cooked through. Baking at a higher temp reduces overall cooking time.
The excess moisture will evaporate quickly with the top uncovered. Just monitor closely near the end to prevent burning or drying out.
Use Fresh Ingredients
Making lasagna with fresh, high quality ingredients can also help prevent excess moisture. Ingredients like fresh pasta, cheeses, vegetables and herbs contain less initial moisture.
Choose fresh mozzarella over shrink-wrapped for less moisture melting into the lasagna. Buy ripe, in-season produce without preservatives added. Use fresh herbs and spices rather than pre-dried varieties whenever possible.
Making everything from scratch using fresh, natural ingredients avoids extra water weight added by processed foods. It allows better moisture control while making and baking the lasagna.
Pick the Right Pan Size
Using too large of a baking pan can cause a lasagna to be undercooked and watery in the center. Avoid oversized pans and look for one that matches your recipe size.
For a 9×13 inch lasagna that serves 12, choose a similar sized 9×13 inch baking pan. This ensures proper moisture evaporation and heat distribution when baking.
If baking a small 4-serving mini lasagna, use an 8 inch square pan size instead of a full 9×13 pan. Lasagna baked in a too-big pan may end up underdone in the middle layers.
Pre-Bake the Noodles
Par-baking or partially pre-baking the lasagna noodles before assembly can remove excess moisture. This technique ensures the noodles don’t overcook or become soggy when baked fully assembled.
Boil the noodles just until pliable but still very al dente. Spread them out in a single layer on sheets and bake at 400°F for 5-10 minutes. Then assemble the lasagna and bake as normal.
The pre-baked noodles retain their shape better and won’t absorb as much liquid. This helps prevent them from becoming an overly moist layer when the lasagna bakes.
Add Breadcrumb Topping
Spreading an extra layer of breadcrumbs on top of the lasagna before baking can draw out excess moisture from inside. The crumbs create a drier top layer that absorbs steam.
Simply sprinkle 1-2 cups of plain breadcrumbs evenly over the top layer of cheese. Press down lightly so the crumbs adhere. The crumbs will get toasted and absorb moisture released while baking.
You can season the breadcrumbs with parmesan, garlic powder and Italian seasoning for more flavor. Just avoid heavy seasonings that may burn. A light breadcrumb layer on top keeps the lasagna from getting too soggy underneath.
Reduce Tomato Products
Too many tomato products like sauce, diced tomatoes or tomato paste can make lasagna watery. Limit the amount used in the recipe to just enough for flavor and color.
Use no more than 1-1 1/2 cups of tomato sauce or equivalent per 9×13 pan. Add it as a light coating between other ingredients versus completely covering each layer with sauce.
For canned tomatoes, drain and crush them by hand before adding to the lasagna. This removes excess liquid from the canning process that can seep into the dish.
Cook the Vegetables
Pre-cooking excessively wet vegetables before making lasagna is one of the best methods to prevent moisture issues. Vegetables like zucchini, spinach, broccoli and mushrooms can all be pre-cooked.
Chop the vegetables and cook in a skillet over medium heat until tender. Toss zucchini and eggplant in salt and squeeze out moisture before cooking. For spinach, cook until completely wilted and moisture has evaporated.
Pre-cooking removes excess water from the vegetables so they don’t leach as much into the baked lasagna. It also softens them so they don’t release as much liquid while baking.
Use a Sauce Reducer
You can thicken up an overly thin tomato or cheese sauce by reducing it on the stovetop before adding to the lasagna.
Simmer the sauce in a pan over medium-low heat, stirring frequently until it reaches the desired consistency. Adding a slurry of cornstarch and water towards the end will also help thicken it up.
Reducing excess moisture from the sauce prevents it from making the lasagna watery. Cook it down until it coats the back of a spoon well without dripping off. Use the thickened sauce as normal between the lasagna layers.
Choose Low Moisture Cheeses
Some cheeses contain more moisture than others which can seep into a lasagna. Selecting low moisture cheese options minimizes this effect.
Good options include parmesan, romano, asiago, smoked gouda, provolone, swiss, and aged cheddar. Soft fresh cheeses like ricotta, cottage cheese and mozzarella still work but should be limited in quantity.
Shredding and draining excess liquid from softer cheeses helps reduce their moisture content before baking. Limiting the amount of wetter cheeses used prevents an overly moist lasagna.
Add Absorbent Layers
You can place layers of absorbent ingredients in the lasagna specifically to draw out excess moisture while baking. Ingredients like parchment paper, paper towels or dried bread can soak up liquid.
Cut pieces of parchment to fit between lasagna layers. The paper will soak up steam and liquid but won’t stick to the lasagna. You can also use folded paper towels layered in the center of the lasagna pan.
For a more creative option, add thin slices of dried bread between ingredient layers. Choose very dried bread so it absorbs as much moisture as possible while baking.
Conclusion
Preventing a watery vegetable lasagna requires careful ingredient selection, proper cooking techniques, and strategic moisture-absorbing additions. Limit wet produce like tomatoes and zucchini. Drain, crush and pre-cook vegetables to evaporate excess liquid before assembling.
Use just enough sauce to coat each layer and reduce it first if too thin. Undercook the noodles slightly and incorporate egg noodles or pasta. Pat down and evenly distribute each layer in the pan. Bake at high heat uncovered to cook off moisture.
Finally, allow the lasagna to rest before serving so the layers have time to settle and absorb excess liquid. Following these tips will help you achieve the perfect lasagna texture that is never watery or soggy.
