Use Fresh Pasta Sheets Fresh lasagna noodles cook faster and have a better texture than dried noodles. If you can, opt for fresh sheets or cook your dried noodles al dente to avoid sogginess.
Make a Flavorful Meat Sauce Simmer your meat sauce with garlic, onions, and herbs (like basil, oregano, and thyme) for a depth of flavor. Add a splash of red wine or a pinch of sugar to balance the acidity of the tomatoes.
Use Whole Milk Ricotta For a creamy and rich filling, use whole milk ricotta cheese rather than low-fat versions. Mixing in an egg and some herbs can add richness and help the ricotta hold its texture.
Pre-cook Vegetables If adding vegetables like spinach, mushrooms, or zucchini, sauté or roast them beforehand to remove excess moisture, ensuring your lasagna doesn’t become watery.
Layer Generously Don’t skimp on the layers—be generous with your sauce, cheese, and meat. Building thicker layers adds to the flavor and texture, making each bite more satisfying.
Cover with Foil While Baking Cover the lasagna with foil during the first 30 minutes of baking to prevent the top layer from drying out. Remove the foil in the last 10-15 minutes to allow the top to brown and get bubbly.
Let It Rest After baking, let your lasagna sit for 15-20 minutes before slicing. This allows the layers to set, making it easier to cut and serve without falling apart.
Use a Mix of Cheeses Combine mozzarella, Parmesan, and a bit of provolone for a perfect blend of meltiness, flavor, and texture. Fresh mozzarella can also be used for a creamier result.