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File: lasagne.jpg (182 KB, 1200x800)
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Just cooked my first lasagne in ages, it went over pretty well (the bechamel sauce ended up great, the meat sauce ended up really moist,) but the interior sheets ended up being a little bit dry/undercooked.

I know that this is a common thing using instant pasta sheets, and making your own holds the moisture a lot better, but are there any pro-tips in making the inside sheets of a lasagna a bit more moist? I thought about periodically adding more water to the meat sauce as it simmers so as to make it as moist as possible, as well as moistening each of the lasagne sheets as I put them on, but they were still just a touch too dry.
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>>17840771
congratulations for making the worst pasta dish in the world
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File: npa_LASAGNA_H_CORRECTED.jpg (92 KB, 1900x1267)
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>>17840771
I've never used those instant pasta sheets...have always just used these and never had any issues with dryness.
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>>17840865
It was kind of a spur of the moment thing so that's all I had, but with a bit more research, just soaking the sheets would help immensely.
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>>17840902
Yep, if you're going to use instant sheets, soak them for a bit in near-boiling water. Otherwise, if you don't have enough moisture in your other sauces, it will end up dry as fuck.
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>>17840771
Looks pretty gross anon, I bet you even forgot the cottage cheese
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>>17840771
I've only ever used dry sheets but I've never had dry pasta in the middle. how long did you cook it for? I always give it 30 mins, adding a bit more cheese on top halfway through



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