Why did my Lasagna turn out too liquified?

Question

I made it using a recipe from a cookbook following all instructions except instead of using jarred tomato sauce, I made my own with 1 can tomato paste, a can of diced tomatoes and spices. I added very little water (1 cup) because I thought the tomatoes would melt down and create extra liquid. The dish looked okay when I put it into the oven, yet when I pulled the lasagna out it was just a soupy, slimy mess. What did I do wrong? I am usually a good cook.

Answer 1

Use tomato sauce and tmato past, cook the same way,and cool. Then put it in the frig to make it firm. Heat and serve the next day.

Answer 2

It's really possible for the lasagna to be soupy and water if you slice it too soon. Let it sit at least 15mins before serving.

Answer 3

It sounds like you did everything by the book. Maybe you should leave it in the oven longer for the liquid to evaporate. Maybe your sauce was too thin - 1 cup of extra water in the sauce was unnecessary.

Answer 4

Don't use the water. The tomatoes do create extra liquid. Also let the dish sit for about 20-30 mins before serving to let it set up a little.

Answer 5

You didn't need to add the water, I never have even when I've used uncooked noodles.

Answer 6

Adding the 1 cup of water is what made it soupy.  Even if the noodles were uncooked, it wasn't necessary.

Answer 7

did you cook it at 425 for at least 40 min?

Answer 8

-you dont need to add water

-if the noodles arent cooked, you dont need to add water.

-if you want your sauce to not be liquid add a little can of tomato paste.

good luck next time :-)

Answer 9

Nyou shouldn't have added cup of water & paste Tomatoes I think you made it watery not creamy