On Wed, 11 Apr 2007 16:47:53 -0400, Richard Periut >
wrote:

>Hi all!
>
>I've had a problem with MW home made lasagna. Or perhaps my recipe
>contains substances that liquefy too much when heated without peripheral
>support (like the original cooking in a glass vehicle that support the
>lateral parts of the lasagna.)
>
>Anyway, when I MW a 4 by 2 inch piece of lasagna, if I want it to retain
> its form it will be warmed up, but cold in the center. If I want to
>really heat it up, all the layers fall apart (i.e. the pasta slabs slide
>off,) looking like it was dropped on the floor.
>
>Any ideas are appreciated.
>
Melt some cheese (cheddar, gruyere, parmesan, whatever) into your
sauce before layering. It doesn't have to be too much. Just make sure
to add the cheese after you have cooked your sauce completely. You
don't want to continue simmering the sauce after cheese is added. Make
it (the sauce) a little more liquified than you normally would. Then,
when you are ready to assemble before baking, just layer in uncooked
lasagna noodles, (they will soak up the excess moisture in the sauce
along with whatever cheeses you decide to use.) Don't worry, they'll
cook just fine, and you won't have to dirty an extra pot for cooking
the noodles seperately. Also, a thick bechamel is a nice added
addition. Ricotta is always good, too. Bake.

Next day, when you are ready to nuke up some always better the next
day lasagna, just nuke it at half power until heated through. The
starch will have remained with the noodles, allowing for better
adhesion to the sauce, and the added cheese in the sauce will help
keep the layers from sliding off. You may have made the whole lasagna
a bit wet, moisture management is always key as you probably already
know.

sauce, cheese, noodles
sauce, cheese, noodles
sauce, cheese, noodles

then some mozzarella on top before baking.

Damn, now I need to make some lasagna.