There is nothing like a good pan of lasagna. This might be the ideal comfort food: ooey, cheesy, hot, and loaded with carbohydrates. But if something goes wrong, we’re talking soggy noodles, soupy sauce, and gummy cheese. You deserve better than that, and so does this casserole. Learn how to make homemade lasagna perfectly—every time—by avoiding these common mistakes. 1. Overcooking the Noodles.
Chris Morocco, senior food editor, advises that the first step is to choose the type of dish you want to prepare. “It just isn’t a real lasagna if you’re using no-boil noodles, which I occasionally do.” Its a baked pasta dish. Hey, we get it—no-boil noodles can be a lifesaver when you’re short on time. Due to the lack of texture and flavor in no-boil noods, be sure to amp up the flavor and bring the big guns with your sauce, cheese, and seasoning.
To that end, err on the side of undercooking traditional boiled noodles if you’re going all out. Rick Martinez, an associate food editor, says that four to five minutes will suffice. Keep in mind that you will be baking them in a hot oven to cook them once more.
Do not, we repeat, do not, dump the just-under-al dente noodles in a colander to drain in the sink while you prepare the sauce and cheese. They’ll quickly clump together, and that’s just not good. Instead, after draining the pot, arrange each noodle flatly on a baking sheet that has been greased or stacked between sheets of parchment. It takes a little extra time, but its worth it. 3. Skipping the Béchamel Sauce.
Yes, a tomato-based marinara sauce and béchamel are required for your lasagna. Making a meat rag with lots of milk or cream is the only palatable workaround. The point is: Other than cheese, you need some dairy up there. A cream-based sauce balances the acidity of the tomatoes and keeps everything moist.
According to associate food editor Claire Saffitz, the sauce should be the first layer of your lasagna. It ensures that the noodles won’t stick to the pan and keeps everything moist. 5. Using the Wrong Cheese.
Although it might seem contentious, the BA test kitchen does not support the use of ricotta cheese in lasagna. Morocco explains that it “becomes dry and oddly cracked at the surface.” A grated, hard, aged cheese, such as Parmesan, is Saffitz’s preferred choice for lasagna. It adds a salty, nutty flavor. If you must use ricotta (we weren’t the kind to tell your nonna no), beat it with an egg, some herbs, salt, and pepper, then spread it on the noodles to prevent it from being too dry.
Morocco asserts that if there are fewer than three layers, the dish probably isn’t lasagna. There’s no need to go overboard; aim for between three and one thousand, but one thing is certain: You must use a pan large enough to contain all of that gooey goodness. The Test Kitchen likes 13″X9″ casserole dishes. 7. Not Covering It While Baking.
Your lasagna will dry out if you leave it in the oven unattended. For a portion of the baking time, fight back with a foil-topped tray. Remove the foil from the lasagna once it has baked for halfway so the top can brown. Turn on the broiler to help the process along if, after it is fully cooked, the top still appears pale. However, watch out for the casserole because it can burn easily. Get Cooking Now That You Know How to Make Homemade Lasagna!
Does It Matter How You Layer A Lasagna?
Although there isn’t technically a “right” or “wrong” way to layer lasagna, it is highly recommended that you do so:
The most important step is to put some sauce in your pan at the beginning. The reason for this is simple: it keeps your noodles from sticking to the bottom. This tip will make it a whole lot easier to scoop and serve your steamy lasagna.
We have a whole post on how to remove burn marks from your casserole dish if you still see burnt marks on your lasagna pan.
Check out this video on how to make a lasagna for additional tips on layering your dish. The following steps are demonstrated in detail in the video:
Can You Assemble A Lasagna Then Cook It Later?
Before baking your lasagna, you can assemble it ahead of time and store it in the refrigerator for a few days. However, you must wait until your meat sauce has cooled completely before assembling your lasagna. Never put warm meat sauce straight into the refrigerator because doing so could promote the growth of harmful bacteria.
Also, notice we said you should put your lasagna in the fridge “a few days” before you bake it. For the highest-quality meal, pro chefs recommend assembling lasagna for a max of three days before popping it in the oven.
Should You Make Lasagna Noodles At Home?
If you’re a particularly ambitious cook, you might be wondering whether making lasagna noodles at home is less expensive than purchasing them from a store. Well, the answer is kind of complicated.
Our research indicates that the brand of noodles you purchase has a significant impact on the cost. On average, homemade pasta dough will cost about $0. 15 per serving while store-bought pasta ranges between $0. 17 – $1. 91.
Read this KitchenSeer article titled “Is Making Pasta Cheaper Than Buying? [Detailed Costs Revealed]” if you’re interested in learning more about the advantages and disadvantages of making pasta at home.
FAQ
Can lasagna have 2 layers?
The popular two-layer lasagna can easily be converted into a three-layer lasagna if your dish is deeper by making five additional noodles and doubling the cheese sauce (plus, possibly baking for an additional few minutes, depending on your oven).
What is the correct way to layer lasagna?
- Pasta sauce should be evenly distributed in the bottom of a baking dish.
- Make a layer of cooked lasagna noodles.
- Spread an even layer of the ricotta cheese mixture.
- Spread an even layer of meat sauce.
- Repeat those layers two times.
- A final layer of noodles, sauce, mozzarella, and parmesan cheese should be added on top.
How thick should each layer of lasagna be?
Spread about 1/3 of your filling onto the base noodles. If your layers are too thick, your lasagna may fall apart when you serve and eat it.
