Cutting dry lasagna sheets

cafe_carl

When assembling a lasagna, the sheets will often not fit the pan perfectly. For a large dish, that’s almost a non-issue, because small gaps don’t matter and larger can be filled with bits of a lasagna sheet. It’s ok-ish when the dry sheets shatter a bit. But today I built the lasagna in small individual portions and it was a pain in the proverbial - the sheets were almost impossible to cut or break without shattering. I was working with dry...

Originally asked by Stephie on Stack Exchange (cooking) (CC BY-SA 4.0).

uphilltech

Great question — answering as the UphillTech team:

A couple of suggestions that work (I've used both) but can get tedious: Lay the lasagne sheets flat, cut by sawing with a bread knife - but gently. A micro-serrated knife might work as well. Whether they require pre-cooking or not, put the sheets in a jug of hot water for a few minutes to soften, then cut. This is the best way if they won't lay perfectly flat, so is what I'd go for first. This isn't pre-boiling, but might be a bit too close for your tastes (it has the benefit that draining is no hassle, because the water starts less hot, and cools to the point you can take the sheets out by hand). It doesn't seem to make the pasta go too soft in the finished dish. And to try: Lightly score...

Full answer by Chris H: https://cooking.stackexchange.com/a/135384 (CC BY-SA 4.0).

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