Italians are renowned in the world for their pastas. From the popular penne and fusilli to the lesser-known tortelloni and rigatoni, the varieties of pasta shapes available are plenty. Lasagna, or lasagne, is one such type of pasta that is quite popular. The layers of pasta sheets, in between which house meats and vegetables, make for a cheesy and creamy dish. During the lockdown, my friend tried her hand at making the lasagna. Unfortunately, the results were not very pleasing.
The lasagna was burnt on the edges and the last layer got stuck to the bottom of the pan. This made here realise that what we eat at restaurants and cafes and finish off in no time, requires hours of hard work and persistence. Right from choosing the right kind of noodles and perfecting the sheets to smothering it with the right amount of sauce and the appropriate kind of cheese, each factor plays a crucial role in determining how the lasagna would turn out to be.
If baking lasagna seems like a hassle to you too, here are certain hacks that you can keep in mind to get the restaurant-style texture and taste at home.
1. The Sheets To The Lasagna
The first step is to choose the right pasta sheets for your lasagna. Fresh sheets sound like a nice idea in the head but they turn out too mushy when baked so it’s best if you stick to no bake noodles. You could also opt for the dry and boil sheets which work perfectly well for lasagna. For a silky smooth texture, egg pasta sheets are the best.
2. The Cheese To The Lasagna
Lasagna is one dish where you needn’t worry about calories too much because the counting calories would bring down the taste of the dish. Cheese is an important element of the dish and so you should be generous with it. Fat-free or skimmed cheese is never a great idea for a lasagna. Go for whole milk ricotta cheese or even mozzarella.
3. The Meat To The Lasagna
Want to make meaty lasagna? You can’t simply dunk anything into it. Beef and pork are the two most flavourful meats to be added to lasagna. The trick to enhance the meatiness is to throw in small chunks rather than minced meat.
4. The Sauce To The Lasagna
The tangy tomato sauce is the best for lasagna but you shouldn’t go overboard with it. The taste is strong so it might overpower the overall flavour of the dish. Limit the amount of sauce you add and add a creamy French béchamel sauce to balance it all.
5. The Pan To The Lasagna
A three-inch deep-dish pan is a must for the lasagna to encompass all the layers. While layering, brush a little bit of sauce on the base of the pan so that the noodles don’t stick to it. After baking, do not slice it while it’s hot because the slices might fall apart. The best way to serve a lasagna is to make it just warm, neither too hot nor too cold.
