by G. Stephen Jones 22 Comments
How to Keep the Top Layer of Lasagna from Getting Crispy
I got sent me the following email:
"Please Help! I've tried everything with the final top layer of pasta for my lasagna. It always cooks too crispy and hard. I've even tried a double layer and peeled the top off to still find the second layer also crunchy and too difficult to chew around the edges. Finally, I've covered it completely with sauce to have it drip all over the oven because of the bubbling."
"HOW CAN I GET PERFECT TOP LAYER OF PASTA???" - Gail W.
Lasagna Cooking Tips
There are a few strategies you can try to keep the top layer of your lasagna from getting too crispy:
- Cover the pan with aluminum foil: Before you bake the lasagna, cover the pan with aluminum foil. This will help to keep the top layer from getting too crispy and browned. Ensure to leave the foil on for at least the first half of the baking time, then remove it for the last 15-20 minutes to allow the top to brown.
- Use a lower oven temperature: If you're finding that your lasagna is getting too crispy on top, try lowering the oven temperature. This will give the lasagna more cooking time and allow the cheese to melt without burning the top layer.
- Add a layer of moisture: If your lasagna is getting too crispy on the top, it may be because there isn't enough moisture in the dish. To add moisture, try spreading a layer of tomato sauce or cheese sauce on top of the noodles before adding the final layer of cheese. This will help to keep the top layer from drying out and getting too crispy.
- Use a water bath: Another way to add moisture to your lasagna and prevent the top from getting too crispy is to bake it in a water bath. To do this, place the lasagna pan in a larger baking dish and fill it with water until it reaches about halfway up the sides of the lasagna pan. This will create steam in the oven and help keep the lasagna's top moist.
- When I asked my friendChef Ricco what to do, he had a simple answer we could all try at home. He said, "This is simple; before Gail covers the pan with aluminum, first cover it with plastic wrap, then the aluminum foil over the plastic wrap. And don't fret; the plastic won't melt.
By following these tips, you should be able to keep the top layer of your lasagna from getting too crispy and enjoy a perfectly cooked and delicious dish.
My Basic Lasagna Recipe
Here is mybasic lasagna recipewith some simple step-by-step instructions. And if you want to try something a little more involved but just as easy, check out .
Some of My Favorite Pasta Recipes
- Cacio e Pepe Classic Recipe
- Discover the Rustic Charm of Tuscan Pici Pasta
- How to Make a Basic Orzo Salad
- This Is How to Make Spicy Ragu Sauce Over Pasta
- Cavatelli Pasta
- Cavatelli Pasta with Spring Peas and Pancetta Recipe
- Bucatini all'Amatriciana Recipe
- How to Make Strozzapreti Pasta with Guanciale Sauce
« Simple Pasta with Sausage Sauce Recipe
Simple Reduction Sauce for Stuffed Pork Tenderloin »
I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…
Reader Interactions
Comments
Vicki
No offense to Gail, but the crispy top layer is my favorite part!
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Terry
I must agree, I love the crispy part
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lily
me too@!
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Amateur Cook
Interesting method using plastic (cling) wrap. Would never have believed it doesn't melt during cooking. And I won't until I try it for myself!
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The Reluctant Gourmet
I thought the same thing until I tried it at home.
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CMG
Well....I should have followed my instincts.....guess what...the plastic wrap melted 🙁 Please do not do this at home you will ruin all your hard work.
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Mark willis
Do you think cooked or non cook lasagna noodles make for a better over all lasagna. And which would be better for a not hard top layer.
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Bodil
DAMN, that recipe is really cool! ThanxReply
Prasad
I thought aluminiun foils were not allowed in microwave,, Can we really use aluminiun foils in microwaves.pls reply.... my top layer got hard
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The Reluctant Gourmet
Prasad, this tip is for a lasagna in the oven, not the microwave. You are correct. You do not use aluminum foil in the nuker.
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Elaine Chalmers
No you can't use aluminum foil in Microwave will spark or cause a fire use it in oven
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Marian
Hi Reluctant Gourmet (is this the correct way to address you)?
I too am having problems with crunchy brown lasagne top layer and macaroni cheese top layer. The meal looks ok when removed from the oven. I remove a portion for my husband to take to work. By the time he gets it there the top is crunchy and brown and totally inedible. He only has a microwave at work. How can I re-heat the pasta dish in the conventional oven and the microwave its is crusty already??? In otherwords how do I kill the crusty so it stays dead and remaians nice and en dente??? Your response would be so much appreciated. Marion
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G. Stephen Jones
Hi Marian, I'm assuming you are using Chef Rico's tip for covering it with plastic wrap and then aluminum foil when making it in the first place. I wonder if he tried covering the dish with plastic wrap before microwaving would solve the problem. Also, have you tried wrapping the piece you remove for you husband to take to work in plastic wrap to keep the air from getting to it and making it crust up? I would give that a try too.
Any other suggestions from someone who has solved this problem is welcome.
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Kevin
I honestly signed up for this because I couldn't not say something. If a "Chef" is telling you to microwave anything, you should be questioning the validity of their expertise.
Also, tinfoil over your pan and back into the oven for a bit will work. If its dry add a tiny ( very tiny) bit of water to the pan and then cover, etc. Adding extra tomato sauce to it will destroy the flavor combinations you've already tediously baked together.
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G. Stephen Jones
Hi Kevin, I'm not sure why you think anyone is suggesting to cook this in a microwave and if you look closely, it says to cover the plastic wrap with tinfoil as you are suggesting.
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Linda
Oh my gosh. It is all so clear now. The recipe I followed said to cover with shrink wrap, then foil, and store in the refrigerator overnight. I only kept mine in the refrigerator for an hour or so, but I took everything off to bake it. The top layer of noodles with sauce and cheese on top totally curled up and stayed hard (like eating raw noodles right out of the box). Yuck. I just pulled off the top layer and put on a new layer of cheese, but I will heat it up with the shrink wrap and the foil (although it scares me and stresses me out). I also used the oven-ready noodles (no boil), and with mine, the recipe says to use more water or milk with them and to cook them covered with foil. I didn't do either of those things because I wasn't following their recipe. It also cooked in half the time. Thanks for the advice. Live and learn.Reply
G. Stephen Jones
You are very welcome.
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Lauren
Plastic wrap absolutely melted 🙁
Still crispy top layer too.
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G. Stephen Jones
Julea, did you cover the plastic wrap with aluminum foil too?
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Gwen Rudolph
The plastic did melt . Had to throw it away!!!
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Rosemary Rinaldi
Have tried it several times! Works like a charm! Thanks for the tip!
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LP
I think if you are using plastic wrap that you have to cook it on low heat.
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