5 Tips for the Perfect Lasagna

1. Don’t overcook the pasta sheets!

Remember you cook the pasta again when you put your dish in the hot oven. So make sure that you cook them to just under al dente!

2. No clumpy pasta!

Once you have cooked your pasta sheets, don’t dump them in the colander and leave them there until you use them – they’ll clump together! Instead stack them between layers of Supa Mama® Baking Paper. It takes a little extra time, but it’s worth it!

3. Don’t skip the sauce!

It is not lasagne if you skip the white sauce! Your lasagne will lack the creaminess you are after if you skip on your béchamel (white sauce). The acidity of your tomato needs to be counteracted by your béchamel and cheese additions to give you a delicious dish!

4. No such this as too many layers!

Bolognese, béchamel, pasta, Bolognese, béchamel, pasta. There are no such this as too many layers! In fact I am certain that more layers that are slightly thinner, the better your lasagna! You are able to get every bit of deliciousness in one bite and eliminate the risk of spilling out all the filling because it won’t be in one large clump, but rather perfectly distributed.

5. Cover when baking!

If you leave your lasagna uncovered in the oven, it will become dry. Fight back with a foil-topped tray for a portion of the baking time. Once the lasagna has baked halfway through, remove the foil so the top can brown. If, once it’s fully cooked, the top still looks pale, turn on the broiler to help move things along. But keep an eye on the casserole; it can burn quickly.