Lasagna: 6 Tips for Perfect Italian Pasta

Lasagna is one of the pillars of Italian pasta: the smell alone, drifting out of any Italian restaurant at lunchtime, is hard to resist. Making it at home well takes a bit of care, so here are 6 tips for an excellent Italian lasagna.

Homemade pasta or bought?

If you make the pasta entirely from scratch, or buy fresh egg pasta, add a thread of oil to the boiling water, or boil the sheets one by one, so they don't stick together. If you buy dry packaged sheets, dress them without leaving any gaps. Learning to make pasta by hand is a worthwhile pursuit: with a can-do attitude, your favorite apron and the right tools you'll be surprised how easily you can turn out your own fettuccine, spaghetti or lasagna noodles. The hardest part is usually finding an authentic recipe to follow.

Go easy on condiments and sauces

Too much seasoning between the sheets changes the dish completely compared to using just a little. Choose an ingredient that's as creamy as possible, and if you're using pieces of vegetable or meat, cut them as finely as you can. It's best to boil or cook the vegetables before layering them in, so they don't throw off the texture.

Béchamel with passion

Béchamel is an excellent support for the sauce and refines the taste, but be careful not to add too much: too much bechamel can bury the other flavors instead of bringing them out.

Greaseproof paper or pyrex?

Remember to remove the greaseproof paper once the lasagna is cooked, so it doesn't turn damp and ruin the dish. If you can, use a non-stick baking dish, greasing the base or coating it lightly with béchamel or sauce.

When things get hot

Cooking time depends on how many layers you've built. Usually the lasagna bakes at 180° for about 45 minutes. Watch the corners, especially with dried sheets: to keep the bake from drying out, pour in a little water or milk once it's in the oven.