Prepare lasagne
Recently I expected dear visit and wanted to make a tuna lasagna (have a great recipe, but that's not from me, but from a magazine, so I can not stop here.
Of course, everything should work optimally, so I rummaged a bit on the Internet. And had to realize that the preparation of the leaves is a veritable question of faith!
Precooking or not? That's the point, and there the parties are not ready to compromise. (Note: I am only talking about ready-bought sheets, not self-made.)
Well, then it got to that point: precooking makes mud, not precooking means the dough stays firm. (Although on the packs, you do not need, of course.). Answer to the first case: Of course you have to boil the leaves individually! Well, thank you!
When I was tired of the research, I made the following compromise: I put the leaves in cold water (all together) for about 20 minutes, suppose you have to be careful that it is neither too short (hard) nor too long (not more handlebar) is.
With these things, I then prepared the lasagna completely and put it in the fridge overnight so that the sauces could properly sap the leaves again. Because I did not know exactly if something could happen to the mold in the event of an abrupt change in temperature, I placed it in the cold oven, heated it to level 4 (just under 200 degrees for me) and calculated it for 50 minutes. What should I say - an absolutely perfect result!
