Is there any way to deal with a salty lasagna?

on

I made a lasagna with Italian sausage and mushrooms in it. To experiment, I modified my recipe to use 3 sausages instead of the usual 2. Well, the lasagna is a bit too salty as a result. Now, I have half a lasagna in the fridge which is a bit too salty.

Is there any remedy for this? Is there some clever culinary trick that can help me out here?

("Food Science Question" seemed the most accurate flair for this question, but do tell me if a difference one is more appropriate.)

submitted by /u/theXYZT
[link] [comments]

from AskCulinary https://ift.tt/vWFtpVq

Comments

Post a Comment