A good lasagna is defined by its ratio rather than its ingredients: thin pasta sheets, a sauce that has been reduced enough not to run, and enough béchamel or cheese to bind the layers without flooding them. The most common fault is a wet lasagna, caused by an under-reduced sauce or by vegetables that release water during baking. A vegetarian lasagna needs its vegetables roasted or salted first for exactly that reason.
Why lasagna goes wet
Every layer contributes moisture, and a baked dish has nowhere to lose it. A sauce that looks right in the pan is often too loose for a lasagna — it needs to be reduced further than you would for a bowl of pasta.
The vegetarian problem
Courgette, aubergine and mushrooms are mostly water, and they release it in the oven. Roasting or salting them first drives that off. Skip the step and the whole dish loosens.
Resting is not optional
Lasagna needs to sit for ten to fifteen minutes out of the oven before it is cut. Straight out, the layers slide apart on the plate.
On our board
Classic Beef Lasagna al Forno ($22) and Garden Harvest Lasagna ($19). The vegetarian version is not a version of the beef one with the meat removed — it is built around roasted vegetables instead.
Where to eat it
The Aroma Bistro & Bar is at 32760 Simon Ave, Abbotsford, BC. The kitchen is on from 11:30 every day — Monday to Thursday until 11pm, Friday and Saturday until 1am, Sunday until 10pm. Happy Hour runs 1–5pm daily and again from 9pm until close.
Walk in, call (604) 743-3131, or book a table. The full board is on the menu page.
Common questions
Why is my lasagna watery?
Usually an under-reduced sauce, or vegetables that released water during baking. Reduce the sauce further and roast or salt the vegetables first.
How long should lasagna rest before cutting?
Ten to fifteen minutes. Cut any sooner and the layers slide apart on the plate.
