The Basics: How to Make Lasagne

Published on Friday, October 9, 2009, by CHOW Food Team / Edit Post

From the store to the kitchen to the table: We outline the steps that get you from raw ingredients to your dinner tonight, free of measurements and complicated techniques. It’s a method you’ll remember and whip out whenever you like. It is the most basic way to make the thing you’re making.

  • WHAT YOU’LL NEED:
  • - a large bowl
  • - a 13-by-9-inch baking dish
  • - aluminum foil
  • - two minced garlic cloves
  • - a pound of ricotta cheese
  • - two boxes of frozen spinach, thawed with the liquid squeezed out
  • - five handfuls of grated Parmesan cheese
  • - an egg
  • - two 15-ounce cans of tomato sauce
  • - a box of no-boil lasagna noodles
  • - a pound of mozzarella cheese, sliced

WHAT YOU’LL DO:

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  • 1. Heat the oven to 350 degrees Fahrenheit (it will take at least 20 minutes to warm up). Mix together the garlic, ricotta, spinach, half of the Parmesan, and the egg in the bowl until smooth.

    Step 1

  • 2. Spread a fifth of the tomato sauce on the bottom of the baking dish.

    Step 2

  • 3. Overlap a quarter of the noodles in a layer on top of the sauce. It’s OK if they don’t completely cover the surface area.

    Step 3

  • 4. Spread a fifth of the tomato sauce on top of the noodles.

    Step 4

  • 5. Dollop a third of the ricotta mixture in a few spots over the noodles and flatten the dollops (the ricotta mixture will spread out when it heats up). Lay a quarter of the mozzarella on top.

    Step 5

  • 6. Repeat the process by laying a quarter of the noodles in the opposite direction than you did before, top with a fifth of the tomato sauce, a third of the ricotta mixture, and a quarter of the mozzarella. Repeat once more: a quarter of the noodles in the opposite direction, a fifth of the tomato sauce, the last third of the ricotta, and a quarter of the mozzarella.

    Step 6

  • 7. Cover with the last quarter of the noodles, top with the last fifth of the tomato sauce and last quarter of the mozzarella, and sprinkle with the remaining Parmesan.

    Step 7

  • 8. Cover the baking dish with aluminum foil and bake until the lasagne is bubbly around the edges, about 35 minutes.

    Step 8

  • 9. Remove the foil and bake another 15 minutes, until the top is bubbly and light golden brown. Let the lasagne rest 10 to 15 minutes before slicing, or it will be too runny.

    Step 9

Illustrations by Bill Russell

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POST A COMMENT |32 Comments

COMMENT

  • I'm wondering how the lasagna, mentioned in a post below, could dehydrate a little overnight in the fridge, if it's covered. Wouldn't that prevent the dish from drying out overnight?

  • I eventually discovered that every lasagna recipe I tried needed additional sauce. Now I plan for that.

  • has anyone ever tried doing mushrooms in place of the meat?
    it has the same taste and i'm assuming its way healthier

  • Whoops, forgot to specify the Barilla taste test winner was determined by the chefs at the venerable Cooks Illustrated.

    Mr Taster

  • this step by step tutorial made it easy for me to make lasagna for a big family gathering recently. Make sure you have enough sauce, I think I needed a quart 1/2 of sauce altogether!

  • In a Sep 2002 taste test, Barilla no-boil lasagna noodles won:

    Testers’ Comments
    "Like fresh pasta," tasters agreed these no-boil noodles were the closest to the real thing.

    Mr Taster

  • I love no boil noodles and have made my lasagna in the crock pot which makes it so yummy! I am hoping to find some lasagna noodles made of Kamut Khorasan Wheat since we just recently found Kamut pasta in some of other variety ( I think it was penne) but it was so great. Thanks for sharing this - oh lasagna is my favorite!

  • First of all, I do not like the no-boil noodles at all. I have tried two different brands and was dissatisfied with the end result. I have gone back to the old style boil first noodles.

    A few ideas on the ingredients. On the garlic, either roast or saute first and it will have a milder richer flavor...... If using the ricotta mixture thin it out with some milk, cream or some of the sauce before...+READ

    First of all, I do not like the no-boil noodles at all. I have tried two different brands and was dissatisfied with the end result. I have gone back to the old style boil first noodles.

    A few ideas on the ingredients. On the garlic, either roast or saute first and it will have a milder richer flavor...... If using the ricotta mixture thin it out with some milk, cream or some of the sauce before assembling. Makes it easier to spread. I also grate or shred(process) the mozzarella. Then you can sprinkle it evenly or you can even add it right to the ricotta mix.....I also add black pepper, a pinch of salt and freshly chopped parsley to the ricotta, parm, mozz cheese mix.-COLLAPSE

  • Hippylady,
    I would love to have a recipe for Vegetarian Pasticcio...I was always under the impression that "Pasticcio" was Greek in origin...it's one of my absolute favourites.....Do you know where I should search for the 'vegetarian' version?

  • There are different varieties of lasagnas that one can make - just use your immagination. From meat, to cheese to tomatoe sauce, to vegetarian - every region in Italy produces different lasagnas. From the north eastern part of Italy, we produce what we call "Pasticcio" (pronounced pastichio), which is made with Bechamel sauce drizzled over the meat sauce. We also add "prosciutto cotto" (ham) to...+READ

    There are different varieties of lasagnas that one can make - just use your immagination. From meat, to cheese to tomatoe sauce, to vegetarian - every region in Italy produces different lasagnas. From the north eastern part of Italy, we produce what we call "Pasticcio" (pronounced pastichio), which is made with Bechamel sauce drizzled over the meat sauce. We also add "prosciutto cotto" (ham) to the layers of pasta, adding another element to the dish - really delicious!-COLLAPSE

  • I haven't tried those pasta sheets, but I'll definitely have to check them out-- the reason I like the Barilla ones so much is that they are much thinner than traditional lasagna noodles... if these are just as thin or thinner, I know I'd like them. I also like that they come with pans-- they look like a more reasonable size for my family of three so that we're not eating leftover lasagna for an...+READ

    I haven't tried those pasta sheets, but I'll definitely have to check them out-- the reason I like the Barilla ones so much is that they are much thinner than traditional lasagna noodles... if these are just as thin or thinner, I know I'd like them. I also like that they come with pans-- they look like a more reasonable size for my family of three so that we're not eating leftover lasagna for an entire week... we do like the leftovers, but by the time we finish them, we're definitely tired of lasagna for a while!

    Yes, I am a Lianne in NC-- I live in Concord. :o)-COLLAPSE

  • P.P.S. ....And, a great idea of how to use the Delaverde provided lasagne pans! http://tinyurl.com/y962tkp

    It's an older Fine Cooking--(hands down, the best cooking mag available in my view)--article. You need to subscribe to get the whole thing, but the intro & pic provides the idea.

  • P.S. Here's an online source for the Delaverde lasagne sheets:
    http://moltobuono.com/deprla.html

  • Hey, thanks for the quick response. I'll have to try that.

    I like to sprinkle the layers (along with the sausage) with a box of sauteed sliced Crimini mushrooms which I've deglazed once brown in a generous glug of Marsala wine and sliced black olives. I think I might reduce the amount of red sauce a bit, and maybe try mrshankly's overnight refrigeration. I do love that Bechamel on top with the...+READ

    Hey, thanks for the quick response. I'll have to try that.

    I like to sprinkle the layers (along with the sausage) with a box of sauteed sliced Crimini mushrooms which I've deglazed once brown in a generous glug of Marsala wine and sliced black olives. I think I might reduce the amount of red sauce a bit, and maybe try mrshankly's overnight refrigeration. I do love that Bechamel on top with the mozarella. Sheesh, this is making me want some!

    Have you or anyone else used the Delverde 'Ondine No. 106' instant, no boil, rippled lasagne sheets? I really love them because they're quite a bit thinner than others. Here's a pic: http://tinyurl.com/yewlhhm

    So, are you a Lianne in North Carolina? ;^)-COLLAPSE

  • Karen, I do use both red & white sauces. I just made this again for Thanksgiving so it's fresh in my mind! It isn't too liquidy, probably because I use the no-boil noodles which soak up the liquid. The first time it's served it's somewhat "loose" but definitely not liquidy, and I don't think it's any "looser" than lasagna made with ricotta. I layer it exactly as called for in the Barilla recipe...+READ

    Karen, I do use both red & white sauces. I just made this again for Thanksgiving so it's fresh in my mind! It isn't too liquidy, probably because I use the no-boil noodles which soak up the liquid. The first time it's served it's somewhat "loose" but definitely not liquidy, and I don't think it's any "looser" than lasagna made with ricotta. I layer it exactly as called for in the Barilla recipe (link posted above), subbing the white sauce for ricotta layers. The only change I make is holding back some of the white sauce to put on the top, so I end up putting both white and red sauces on the top, then covering with grated cheese. When this bakes up, it reminds me somewhat of moussaka, with the layer of baked white sauce on top... yum! This time I found that about 5 cups of white sauce was just right for how I make this, not four as I stated in a prior post. Feel free to ask any other questions you can think of-- I love this way of making lasagna so much I think everyone should at least try it!-COLLAPSE

  • I have a question for linaaec re: the white sauce lasagne, if you're still paying attention here. When you say you use the white sauce in lieu of the ricotta, does that mean you use BOTH the red AND white sauces? If so, isn't it too liquidy? Or do you SUBSTITUTE the white for the red? And, if you do that, what do you do about seasoning?

    I remember making this once years ago from a Julia Child...+READ

    I have a question for linaaec re: the white sauce lasagne, if you're still paying attention here. When you say you use the white sauce in lieu of the ricotta, does that mean you use BOTH the red AND white sauces? If so, isn't it too liquidy? Or do you SUBSTITUTE the white for the red? And, if you do that, what do you do about seasoning?

    I remember making this once years ago from a Julia Child recipe for Chicken Lasagne, which was delicious...She had a thin layer of red sauce on the very top, over the last Bechamel & under the topmost mozarella. But all the rest inside was white.-COLLAPSE

  • Thank you, Chowhound!
    Although I'm a fairly decent home cook, lasagne is one of those things I've tried to make a few times, never with satisfying results. When I saw this recipe, I thought, "I can totally make THAT." Success! My husband and I liked it a lot, and it's an easily adaptable basic recipe to which it's easy to add spices, extra garlic, etc. Again, thanks a ton - I can now make...+READ

    Thank you, Chowhound!
    Although I'm a fairly decent home cook, lasagne is one of those things I've tried to make a few times, never with satisfying results. When I saw this recipe, I thought, "I can totally make THAT." Success! My husband and I liked it a lot, and it's an easily adaptable basic recipe to which it's easy to add spices, extra garlic, etc. Again, thanks a ton - I can now make lasagne!-COLLAPSE

  • CHOW's recipes are often frustratingly imprecise (as with the lack of seasoning/lack of sizes, etc.) I get most of my recipes from Cooks Illustrated (the America's Test Kitchen people from PBS) and their recipes are extraordinary, leaving nothing to guesswork. Now there's nothing wrong with improvising a recipe, but if you make enough of CI's recipes, it gives ambitious home cooks a solid...+READ

    CHOW's recipes are often frustratingly imprecise (as with the lack of seasoning/lack of sizes, etc.) I get most of my recipes from Cooks Illustrated (the America's Test Kitchen people from PBS) and their recipes are extraordinary, leaving nothing to guesswork. Now there's nothing wrong with improvising a recipe, but if you make enough of CI's recipes, it gives ambitious home cooks a solid foundation for delicious basics like searing meat properly, deglazing pan sauces, etc. Their adaption of Bittman's no-knead bread recipe is revelatory.-COLLAPSE

  • One of the techinques I use to get the lasagna to be more dense and to extract some of the excess water associated with the sauce and pasta is to place the covered, unbaked, layered lasagna in the fridge overnight and then bake the next day. The cool, dry air of the refrigerator will slightly dehydrate the layers leading to a more densely flavored lasagna after baking. This same reasoning is...+READ

    One of the techinques I use to get the lasagna to be more dense and to extract some of the excess water associated with the sauce and pasta is to place the covered, unbaked, layered lasagna in the fridge overnight and then bake the next day. The cool, dry air of the refrigerator will slightly dehydrate the layers leading to a more densely flavored lasagna after baking. This same reasoning is behind the densely flavored cold pizza that most people enjoy the day after a pizza is made.-COLLAPSE

  • This turned out really well. I used light ricotta (7% fat) with no problems.

    It would be nice if you could clarify how big a "box" of spinach or noodles is for international users. Here in Canada, frozen spinach usually comes in 300g bricks, but I used a 500g bag as it was easier to thaw.

    A tip: if you want extra garlic, adding more to the cheese/spinach mixture gives the dish a little too much...+READ

    This turned out really well. I used light ricotta (7% fat) with no problems.

    It would be nice if you could clarify how big a "box" of spinach or noodles is for international users. Here in Canada, frozen spinach usually comes in 300g bricks, but I used a 500g bag as it was easier to thaw.

    A tip: if you want extra garlic, adding more to the cheese/spinach mixture gives the dish a little too much raw garlic bite. Best to cook it into the tomato sauce instead.-COLLAPSE

  • DeborahL:
    Thanks for clarifying the size of the Tomato Sauce jars........pearlD.

  • pearlD, thanks for your question about the amount of tomato sauce. We've amended the list of what you'll need accordingly (two 15-ounce cans of tomato sauce).

    Deborah from CHOW

  • You would start the white sauce essentially the same way. Typically, for a cup of white sauce you use a tablespoon of fat (butter usually), a tablespoon of flour and a cup of milk. I would add a little more milk to make a thinner sauce, but I would only do that after the sauce starts bubbling and you see just how thick it is to start. The tricky thing for you is probably going to be figuring out...+READ

    You would start the white sauce essentially the same way. Typically, for a cup of white sauce you use a tablespoon of fat (butter usually), a tablespoon of flour and a cup of milk. I would add a little more milk to make a thinner sauce, but I would only do that after the sauce starts bubbling and you see just how thick it is to start. The tricky thing for you is probably going to be figuring out what seasonings the restaurant may have used IN the sauce!-COLLAPSE

  • AWESOME! Thanks so much! I'm brand new to this CHOW thing but I'm in love with it already! I really appreciate the tips, can't wait to make it! Any of you have a good recipe for a simple white sauce for a seafood pasta? I used to get a great one in Miami at a place named Cami's, it wasn't as thick as a Alfredo but not thin either.

  • You didn't miss anything Lisa... I'm guessing that they're using spinach in place of meat.

    Just want to clarify, too, that the recipe I use for lasagna is the one on the box of Barilla no-boil lasagna noodles-- it's the best I've found! I just sub the white sauce for the ricotta and otherwise follow the recipe on the box. It's such a hit at our house that it's been our Thanksgiving meal for...+READ

    You didn't miss anything Lisa... I'm guessing that they're using spinach in place of meat.

    Just want to clarify, too, that the recipe I use for lasagna is the one on the box of Barilla no-boil lasagna noodles-- it's the best I've found! I just sub the white sauce for the ricotta and otherwise follow the recipe on the box. It's such a hit at our house that it's been our Thanksgiving meal for the last two years, and will be again this year-- no big turkey fans at our house, but everyone LOVES lasagna!

    Here's a link to the Barilla recipe I use: http://www.barillaus.com/recipes/Lasagne_with_Meat_Sauce.aspx-COLLAPSE

  • sorry did i miss something, wheres the meat?

  • I started making lasagna with white sauce instead of ricotta a couple of years ago-- my husband is from Belgium and can't stand ricotta. He said that he, too, had only had lasagna made with white sauce. It's really easy Spazen-- I usually make about 4 cups of sauce for a regular lasagna, which is 4 tablespoons of flour cooked for a few minutes in 4 tablespoons of butter. Add 4 cups of milk...+READ

    I started making lasagna with white sauce instead of ricotta a couple of years ago-- my husband is from Belgium and can't stand ricotta. He said that he, too, had only had lasagna made with white sauce. It's really easy Spazen-- I usually make about 4 cups of sauce for a regular lasagna, which is 4 tablespoons of flour cooked for a few minutes in 4 tablespoons of butter. Add 4 cups of milk (whatever fat level you prefer) then cook until thickened and bubbly. While it's thickening I add salt, pepper and nutmeg to taste. I don't add cheese to this, but you certainly could. I now prefer lasagna made this way, too, and we NEVER had trouble eating up the leftovers!-COLLAPSE

  • The white sauce would be a Béchamel sauce with cheese added to it to create a Mornay sauce.

    I am from the UK and this is what I have always been used to, I was amazed when I came to the USA and found so many Americans used Ricotta cheese. I think the very traditional Lasagne is supposed to be made using a béchamel sauce.

  • FOUND A RECIPE YEARS AGO IN A NEWSPAPER MAG FOR ONE WITH A WHITE SAUCE INSTEAD OF RICOTTA, ANYONE HAVE THAT??

  • Re: seasoning
    I believe the editors are working on the theory that no one is going to buy 2 jars of flavorless sauce. I'm wondering if they actually mean tomato-based "pasta" or "spaghetti" sauce, since I have never seen "tomato" sauce in a jar. (Only noticed cans where I shop.)
    And there's plenty of salt in the 5 handfuls of Parm.

  • apart from the seasonings...a quite good recipe..for when you don't want/have your own homemade sauce (I do think homemade is much better plus it is usually seasoned to your own taste)
    Question: What size jars of Tomato Sauce do you choose? I would probably use a 'Pasta/Spaghetti Sauce when choosing jars...more flavour I think...

  • no seasoning? this is disappointing :(