7 Tricks for Evenly Layered Pasta Precision

Lasagne, also known as Lasagne is a classic Italian dish consisting of layers of pasta sheets, rich meat sauce (ragu), and creamy bechamel sauce, all baked to perfection. It's a culinary delight that showcases the heartiness and flavours of Italian cuisine. This ultimate comfort food is loved worldwide for its combination of tender pasta, savoury sauces, and melted cheese. Discover the art of making traditional lasagne and savour the delicious taste of Italy in every bite. 

Lasagna has its roots in Italy, dating back to the Middle Ages. The first mention of lasagna appears in the 1282 poem transcribed by a Bolognese notary in the Memoriali Bolognesi. The earliest recorded recipe for lasagna is found in the Liber de Coquina, a 14th-century cookbook. However, this early version differed from the lasagna we know today.

It featured fermented dough flattened into thin sheets, boiled, sprinkled with cheese and spices, and then eaten with a small, pointed stick. Later recipes recommended boiling the pasta in chicken broth and dressing it with cheese, chicken fat, or even walnuts during the Lenten fast.

Traditional lasagna relies on key ingredients to achieve its authentic taste and texture. These include fresh pasta sheets, a flavourful meat sauce (ragu), creamy bechamel sauce, and generous amounts of cheese. Using fresh and high-quality ingredients is crucial to enhancing the dish's flavours. Fresh pasta sheets provide a tender texture, while a well-seasoned ragu enriches the taste.

The velvety bechamel sauce adds creaminess, and quality cheese brings a delightful gooeyness when melted. It's important to note that regional variations in Italy may influence ingredient choices, with seafood or vegetables sometimes substituting meat in the sauce and different cheeses like ricotta or Parmigiano-Reggiano being used. By following these ingredient guidelines, an authentic and delightful lasagna experience is ensured.

Regional Variations 

Lasagna showcases diverse regional variations across Italy, each with its own unique ingredients and techniques. In Emilia-Romagna, the birthplace of lasagna, the traditional recipe features rich meat ragu, creamy bechamel, and Parmigiano-Reggiano. In coastal regions like Liguria, seafood such as shrimp and fish replace meat in the sauce. Puglia offers a vegetarian twist with layers of grilled vegetables and fresh mozzarella. Sicily adds a touch of sweetness with raisins and pine nuts in the filling. For a reference, try "Lasagne alla Bolognese" for the classic version or "Lasagne di Pesce" for a seafood variation. Experimenting with these regional recipes enables you to savour the diverse flavours of Italy and create your own lasagna masterpiece. 

7 Tips and Tricks 

To enhance your lasagna-making skills, here are seven valuable tips and tricks: 

Layer Pasta And The Sauce Evenly

Grease the baking dish before assembling to prevent the cheese from sticking. Ensure each layer of pasta sheets and sauce is evenly distributed to create a well-balanced lasagna and to keep the dish moist, as dry pasta does not taste the best. Precook the pasta sheets slightly or layer them with a thin coat of sauce to prevent sogginess.

Let The Lasagna Rest After Cooking

Allow the lasagna to rest for 10–15 minutes after baking. This helps the flavours meld together and makes it easier to slice and serve.

Experiment With Cheese

Aside from the traditional mozzarella and Parmesan, try adding other flavourful cheeses like Fontina or Gruyere for a unique twist. 

Make Ahead And Freeze

Lasagna can be prepared in advance and frozen for later use. Drain excess liquid from ingredients, such as cooked vegetables, before assembling. Assemble the lasagna, cover tightly, and freeze. Thaw it overnight in the refrigerator before baking.

Avoid Overcooking

Be mindful of the cooking time to prevent your lasagna from becoming too dry. Cover the lasagna with foil during baking and remove it for the last few minutes to achieve even browning.

Balance The Sauces

Ensure a harmonious balance between the meat sauce (ragu) and bechamel sauce. Neither should overpower the other in flavour or quantity. 

Cut With A Sharp Knife

Use a sharp knife when slicing the lasagna to achieve clean, neat portions without disrupting the layers. 

When making or freezing lasagna, follow these suggestions:

    Assemble the lasagna in a freezer-safe dish and wrap tightly with plastic wrap and aluminium foil.

    Label and date the package for easy identification. 

    Freeze for up to 3 months. 

    Thaw overnight in the refrigerator before baking.

Italian Lasagna Recipe

Learn how to make authentic Italian lasagna from scratch with this step-by-step recipe. Discover the secrets of creating layers of pasta, rich meat sauce, and creamy bechamel. Delight your taste buds with a taste of traditional Italian cuisine.


    500 grams lasagna sheets (fresh or dried)

    500 grams ground beef

    500 grams Italian sausage

    1 onion, finely chopped

    4 garlic cloves, minced

    800 grams crushed tomatoes

    2 tablespoons tomato paste

    120 millilitres red wine (optional)

    1 teaspoon dried oregano

    1 teaspoon dried basil

    Salt and pepper to taste

    30 millilitres olive oil

    500 millilitres whole milk

    115 grams unsalted butter

    60 grams all-purpose flour

    Pinch of nutmeg

    200 grams grated Parmesan cheese

    200 grams shredded mozzarella cheese


    Preheat the oven to 375°F (190°C). Boil water and cook the lasagna sheets according to the package instructions. Drain and set aside. 

    In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until translucent. Add ground beef and Italian sausage, breaking them into small pieces. Cook until browned. 

    Stir in crushed tomatoes, tomato paste, red wine (if using), dried oregano, dried basil, salt, and pepper. Simmer the sauce for 20–30 minutes, allowing the flavours to meld together. 

    In a separate saucepan, melt the butter over medium heat. Stir in the flour to make a roux. Gradually add the milk, whisking constantly until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg. 

    Spread a thin layer of meat sauce on the bottom of a baking dish. Place a layer of lasagna sheets on top, followed by more meat sauce, bechamel sauce, and a sprinkle of Parmesan and mozzarella cheese. Repeat the layers, ending with a generous amount of cheese on top. 

    Cover the dish with aluminium foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.

    Let the lasagna rest for 10–15 minutes before serving. This allows the flavours to settle and makes it easier to cut into neat portions. 

    Serve the lasagna warm, savouring each layer of pasta, rich meat sauce, and creamy bechamel. Enjoy the delicious taste of authentic Italian cuisine! 

Note: Feel free to customise this recipe by adding vegetables, substituting meat, or incorporating your favourite cheeses. Remember, the key to a delightful lasagna lies in using fresh ingredients and infusing it with love and passion.