Have you ever tried making lasagna without boiling the noodles? We have, and wow, it was the best we’ve ever done. Get the secret to this amazing dish. For more Italian recipes see my Main Dish page.
We have been making lasagna the same way for years. The no-boil lasagna noodles I’ve tried in the past didn’t really impress me. Up until last week, when we prepared this perennial family favorite in our Le Cruset retangular casserole dish with a lid.
A few months ago, we tried Trader Joe’s no-boil noodles, and the lasagna was delicious. It had homemade noodles and had an identical flavor to what you would get at an Italian restaurant. Soft fork tender noodles. It was so good.
When we used the Le Cruset stoneware casserole dish, this recipe turned out even better. The entire lasagna cooks evenly in the stoneware, and the no-boil noodles perfectly absorb the sauce. We cooked the lasagna with the lid on. We think that was the key to the fluffy layers!.
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Lasagna is perhaps the quintessential feed-a-crowd casserole. Of course, there are as many different ways to make lasagna as there are Italian mothers, but this is how I like to do it. Although it is not true, lasagna is undoubtedly more time-consuming than spaghetti — but it’s oh-so-worth-it, occasionally! I was so intimidated by lasagna before I tried it because it looked like a process that would take up my entire day.
This recipe is adapted from my own recipe from my book, Not Your Mothers Casserole Cookbook, which will be published by Harvard Common Press in January 2011.
This is a serious lasagna. It’s extra-deep, cheesy, meaty, and extremely chunky with beef and sausage (you’ll need a deep pan!).
This recipe is a cross between a completely homemade lasagna and one that incorporates pre-made ingredients. I cook the meat and make my own sauce, but I substitute dried pasta for fresh, homemade pasta. If you use jarred sauce, you can make lasagna faster than this. But I really like to make my own sauce if I’m going to the trouble of making a lasagna in the first place.
Making ahead: This lasagna can be prepared up to a day in advance and stored in the refrigerator, covered. It can also be frozen, before baking. If it was frozen, bake the lasagna as described above after letting it thaw overnight in the refrigerator. If you don’t have time to let it thaw, lower the oven temperature by 25 degrees and continue baking for another 30 minutes, or until the center is steaming hot.
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:
FAQ
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.
Which direction do lasagna noodles go?
BUILDING YOUR LASAGNA Distribute half of the meat mixture evenly, paying special attention to the corners. Put 1/3 the mozzarella and provolone. Layer noodles width-wise across the pan. Repeat the first layer in the same order, beginning with sauce, parmesan, meat, and cheese.
How do you arrange lasagna sheets?
- First, coat the base of an oven-safe dish with an even layer of bolognese sauce.
- Then, place a single layer of pasta sheets on top.
- Spread the white sauce (or béchamel) over top next, and continue until all of both sauces have been used.
Does it matter how you layer lasagna?
Don’t start layering noodles until you have some sauce underneath. As the noodles bake, the sauce serves as a barrier between the noodles and the pan, preventing the noodles from sticking. Another suggestion is to wait until the lasagna has slightly cooled before cutting it into squares to serve.
