There is nothing like a good pan of lasagna. Gooey, cheesy, piping hot, and packed with carbs—this just might be the perfect comfort food. But screw it up, and we're talking mushy noodles, soupy sauce, and congealed cheese. You deserve better than that, and so does this casserole. Avoid these common mistakes and learn how to make homemade lasagna perfectly—every time.
1. Overcooking the Noodles
"First, you have to decide what type of dish you want to make," says Chris Morocco, senior food editor. "If you're using no-boil noodles—which I sometimes do—it's just not a real lasagna. It's a baked pasta dish." Hey, we get it—when you're strapped for time, no-boil noodles can be a lifesaver. Just be sure to bump up the flavor and bring in the big guns with your sauce, cheese, and seasoning, since no-boil noods lack in the texture and flavor departments.
That said, if you're going big with traditionally boiled noodles, err on the side of undercooking them. "Four to five minutes will do it," says Rick Martinez, associate food editor. Remember that you'll be cooking them again, by baking them in a hot oven.
Two of our favorite pasta dishes—carbonara and lasagna—combined into one, epic, dish.
2. Letting the Noodles Get All Clumpy
Once you've cooked your noodles to just under al dente, do not—we repeat do not—dump them in a colander to drain in the sink as you prepare the sauce and cheese. They'll quickly become a clumpy mess, and that's just no good. Instead, after you've drained the pot, lay each noodle flat on an oiled baking sheet or stacked between layers of parchment. It takes a little extra time, but it's worth it.
3. Skipping the Béchamel Sauce
Yes, your lasagna needs a béchamel and a tomato-based marinara sauce. The only acceptable workaround is to make a meat ragú with plenty of milk or cream. Point being: You need some dairy up in there, beyond the cheese. A cream-based sauce keeps things moist and counters the acidity of the tomatoes.
