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[Tony H]

Don't bother pre soaking lasagne sheets even if they are the pre soak ones after 35 years in the catering trade and cooking thousands of portions of lasagne I find that the pasta absorbs enough moisture  from the sauce's to cook it to perfection

[Lizzie Zoom]

Don't bother pre soaking lasagne sheets even if they are the pre soak ones after 35 years in the catering trade and cooking thousands of portions of lasagne I find that the pasta absorbs enough moisture  from the sauce's to cook it to perfection

I understand that in the mass catering industry methods of cooking can be different, but in domestic and resturant catering standards are higher as costs can be absorbed and justified easier.

I have been cooking for at least 55 years, and all the receipes for Lasagna in the domestic arena specify cooking the main meat mix, then cheese sauce separately , bringing them together with the pasta sheets cooked or at least soaked (as I do) in salted boiling water for a time dependant on type, for example fresh pasta sheets for about 5 minutes.  Some receipes may specify that you leave the assembled mix to stand for about 6 hours, but us busy mums let the soaked fresh pasta sheets absorb the flavours in the extra cooking of an already hot mix for an additional 10 minutes, or until happy with texture and appearance, which in turn depends on your oven being fan assisted or not.

So what you do in the factory mass catering environment may well be different, as I am sure at least your ovens are operating in a different way than a domestic oven, and the methods used to assemble the lasagna mix in the first place reflect commercial requirements

[hercules]

Don't bother pre soaking lasagne sheets even if they are the pre soak ones after 35 years in the catering trade and cooking thousands of portions of lasagne I find that the pasta absorbs enough moisture  from the sauce's to cook it to perfection

2nd that 

[Gaffers]

Don't bother pre soaking lasagne sheets even if they are the pre soak ones after 35 years in the catering trade and cooking thousands of portions of lasagne I find that the pasta absorbs enough moisture  from the sauce's to cook it to perfection

2nd that 

3rd-ed.  I have been making lasagne for over 20 years and never once pre-soaked the pasta sheets.  One thing I would advise is to melt in some grated parmesan as well as cheddar in to the cheese sauce you add to each layer and the topping.  I also find that it is better if you make the bolognaise a day before and let it cool completely before using whether that's for lasagne or just straight spag bol.

[Marks DTM Calib]

Yep, I always just put the dry lasagne sheets in-between the sauces and then cook in the oven.

Clearly no write or wrong on this one as both methods work.

[Lizzie Zoom]

Yep, I always just put the dry lasagne sheets in-between the sauces and then cook in the oven.

Clearly no write or wrong on this one as both methods work.

I cannot argue with that.  It is what works the best for each cook / chef

[Varche]

Don't bother pre soaking lasagne sheets even if they are the pre soak ones after 35 years in the catering trade and cooking thousands of portions of lasagne I find that the pasta absorbs enough moisture  from the sauce's to cook it to perfection

2nd that 

3rd-ed.  I have been making lasagne for over 20 years and never once pre-soaked the pasta sheets.  One thing I would advise is to melt in some grated parmesan as well as cheddar in to the cheese sauce you add to each layer and the topping.  I also find that it is better if you make the bolognaise a day before and let it cool completely before using whether that's for lasagne or just straight spag bol.

4 th'd . That allows it to fester

[Shackeng]

Don't bother pre soaking lasagne sheets even if they are the pre soak ones after 35 years in the catering trade and cooking thousands of portions of lasagne I find that the pasta absorbs enough moisture  from the sauce's to cook it to perfection

I understand that in the mass catering industry methods of cooking can be different, but in domestic and resturant catering standards are higher as costs can be absorbed and justified easier.

I have been cooking for at least 55 years, and all the receipes for Lasagna in the domestic arena specify cooking the main meat mix, then cheese sauce separately , bringing them together with the pasta sheets cooked or at least soaked (as I do) in salted boiling water for a time dependant on type, for example fresh pasta sheets for about 5 minutes.  Some receipes may specify that you leave the assembled mix to stand for about 6 hours, but us busy mums let the soaked fresh pasta sheets absorb the flavours in the extra cooking of an already hot mix for an additional 10 minutes, or until happy with texture and appearance, which in turn depends on your oven being fan assisted or not.

So what you do in the factory mass catering environment may well be different, as I am sure at least your ovens are operating in a different way than a domestic oven, and the methods used to assemble the lasagna mix in the first place reflect commercial requirements

Lizzie you still don't say how you stop them sticking together during your softening process.

[Lizzie Zoom]

Don't bother pre soaking lasagne sheets even if they are the pre soak ones after 35 years in the catering trade and cooking thousands of portions of lasagne I find that the pasta absorbs enough moisture  from the sauce's to cook it to perfection

I understand that in the mass catering industry methods of cooking can be different, but in domestic and resturant catering standards are higher as costs can be absorbed and justified easier.

I have been cooking for at least 55 years, and all the receipes for Lasagna in the domestic arena specify cooking the main meat mix, then cheese sauce separately , bringing them together with the pasta sheets cooked or at least soaked (as I do) in salted boiling water for a time dependant on type, for example fresh pasta sheets for about 5 minutes.  Some receipes may specify that you leave the assembled mix to stand for about 6 hours, but us busy mums let the soaked fresh pasta sheets absorb the flavours in the extra cooking of an already hot mix for an additional 10 minutes, or until happy with texture and appearance, which in turn depends on your oven being fan assisted or not.

So what you do in the factory mass catering environment may well be different, as I am sure at least your ovens are operating in a different way than a domestic oven, and the methods used to assemble the lasagna mix in the first place reflect commercial requirements

Lizzie you still don't say how you stop them sticking together during your softening process.

In post #11 i said:

"With fresh pasta sheets purchased from the main supermarkets they come with waterproof separates between each sheet (often 6 in a pack).

You place the cold sheets in a baking dish and pour on boiling water and leave for 3/5 minutes.  You then carefully drain the water off and lift each sheet in turn as you place in your lasagna dish, disposing of the separator sheets." 

Hope this helps Shackeng

[Amigo]

If all else fails buy lamb mince/aubergines & make a Moussaka

[Shackeng]

Don't bother pre soaking lasagne sheets even if they are the pre soak ones after 35 years in the catering trade and cooking thousands of portions of lasagne I find that the pasta absorbs enough moisture  from the sauce's to cook it to perfection

I understand that in the mass catering industry methods of cooking can be different, but in domestic and resturant catering standards are higher as costs can be absorbed and justified easier.

I have been cooking for at least 55 years, and all the receipes for Lasagna in the domestic arena specify cooking the main meat mix, then cheese sauce separately , bringing them together with the pasta sheets cooked or at least soaked (as I do) in salted boiling water for a time dependant on type, for example fresh pasta sheets for about 5 minutes.  Some receipes may specify that you leave the assembled mix to stand for about 6 hours, but us busy mums let the soaked fresh pasta sheets absorb the flavours in the extra cooking of an already hot mix for an additional 10 minutes, or until happy with texture and appearance, which in turn depends on your oven being fan assisted or not.

So what you do in the factory mass catering environment may well be different, as I am sure at least your ovens are operating in a different way than a domestic oven, and the methods used to assemble the lasagna mix in the first place reflect commercial requirements

Lizzie you still don't say how you stop them sticking together during your softening process.

In post #11 i said:

"With fresh pasta sheets purchased from the main supermarkets they come with waterproof separates between each sheet (often 6 in a pack).

You place the cold sheets in a baking dish and pour on boiling water and leave for 3/5 minutes.  You then carefully drain the water off and lift each sheet in turn as you place in your lasagna dish, disposing of the separator sheets." 

Hope this helps Shackeng

Thanks Lizzie, I should perhaps have mentioned that these are gluten free pasta sheets for SWMBO, and come without seperators.

[Shackeng]

Sorry for delayed replies, all very helpful, thanks. I will try to incorporate most if not all of these in my cooking.

[Lizzie Zoom]

Don't bother pre soaking lasagne sheets even if they are the pre soak ones after 35 years in the catering trade and cooking thousands of portions of lasagne I find that the pasta absorbs enough moisture  from the sauce's to cook it to perfection

I understand that in the mass catering industry methods of cooking can be different, but in domestic and resturant catering standards are higher as costs can be absorbed and justified easier.

I have been cooking for at least 55 years, and all the receipes for Lasagna in the domestic arena specify cooking the main meat mix, then cheese sauce separately , bringing them together with the pasta sheets cooked or at least soaked (as I do) in salted boiling water for a time dependant on type, for example fresh pasta sheets for about 5 minutes.  Some receipes may specify that you leave the assembled mix to stand for about 6 hours, but us busy mums let the soaked fresh pasta sheets absorb the flavours in the extra cooking of an already hot mix for an additional 10 minutes, or until happy with texture and appearance, which in turn depends on your oven being fan assisted or not.

So what you do in the factory mass catering environment may well be different, as I am sure at least your ovens are operating in a different way than a domestic oven, and the methods used to assemble the lasagna mix in the first place reflect commercial requirements

Lizzie you still don't say how you stop them sticking together during your softening process.

In post #11 i said:

"With fresh pasta sheets purchased from the main supermarkets they come with waterproof separates between each sheet (often 6 in a pack).

You place the cold sheets in a baking dish and pour on boiling water and leave for 3/5 minutes.  You then carefully drain the water off and lift each sheet in turn as you place in your lasagna dish, disposing of the separator sheets." 

Hope this helps Shackeng

Thanks Lizzie, I should perhaps have mentioned that these are gluten free pasta sheets for SWMBO, and come without seperators.

Ah, that is different. I would then suggest you try and put grease proof paper or tin foil between each sheet

[Migv6 le Frog Fan]

Men cooking ! ??  This is a new one on me.