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Too much mozerella in lasagna!

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Hoxton@lemmy.world
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So I have absolutely boofed up a lasagna. It’s an old Margaret Fulton recipe and I was really looking forward to making it for the first time in ages.

The cheese mix was perfect, and the meat had cooked down fantastically. I must have had a brain fart though, because instead of just a sprinkle of mozzarella in between the middle layer and on top, I seem to have totally overdone it - it’s basically a mozzarella pile that just tastes like it’s been in the same room as the meat sauce. Pretty much a salty inedible blob.

So instead of wasting it, I wanted to ask if anyone has any ideas of how to salvage this mess? Recook with extra sauce? Scrap off the top and hope for the best? Anyway to save it!?

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Hoxton@lemmy.worldOP
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I’m fearful if I add anymore, it may reach mozzarella singularity. No life, only moz

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Valmond@lemmy.world
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You say it like its bad

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