A typically Italian and friendly dish, lasagna is ideal for everyone, young and old alike. If the fillings can vary, one thing is certain, the layers, and characteristics of lasagna will always be present. To do it accurately one should know how to layer lasagna.
How To Layer Lasagna
The trick to creating a structurally sound bake is in the layers that’s why knowing how to layer lasagna is very much important. Make sure you have all three items placed in front of you before you begin:
- The bolognese sauce.
- The béchamel sauce.
- The pasta sheets.
- First, spread an even layer of Bolognese sauce on the bottom of a baking dish.
- Then, place a single layer of pasta sheets on top. You may need to break some of the sheets into smaller pieces to make sure they will fit.
- Next, spread a layer of white sauce (or béchamel) and repeat the process until both sauces are gone.
- Finish with a layer of Bolognese or white sauce – whatever you have left – and sprinkle with cheese (we like Parmesan and cheddar).
Note: be careful not to be too generous with each layer of sauce, or you’ll end up with a mess when you try to serve it.
Get Organized for Ease
Before thinking about assembling your lasagna dish, you must make sure that all the ingredients that will alternate in your lasagna are ready.
Pasta: When they are pre-cooked, you can use them directly since they will be cooked in the oven thanks to the tomato sauce. To make them softer, immerse them for two minutes in boiling water to which you have added a pinch of salt and a spoonful of olive oil. Take them out with a slotted spoon (flat slotted spoon) then pass them quickly under cold water. Dry the sheets of pasta on a tea towel.
The béchamel: Creamy and tasty, your béchamel should not be too liquid or risk running when cutting your dish. Therefore, favor a thick preparation without being too compact.
Our tip: when your sauce sticks to your wooden spoon, the texture is right.
The Miamissimo trick
For an easy and quick bechamel sauce, melt 50 grams of butter in a saucepan over high heat. When the butter is melted, add 50 grams of flour and whisk briskly to avoid lumps. Then add 50 cl of milk all at once. Whisk until the preparation is homogeneous. Add salt and pepper. Remove the pan from the heat when the mixture thickens. Your béchamel is ready!
Tomato sauce: Often garnished with minced meat for tasty Bolognese lasagna, the tomato sauce should not be too thick to allow the pasta to cook, nor too liquid, otherwise it will not hold when you cut your gratin.
The filling: The advantage is that the lasagna adapts to your desires and you can add the ingredients of your choice. Be careful though, the vegetables should not be incorporated raw, unlike the salmon which will benefit from the passage in the oven to cook gently.
Cheese: Bring tasty Italian cheese such as mozzarella or parmesan to brown your preparation and enhance its taste.
How to make traditional Bolognese lasagna?
Among the great classics, there is of course lasagna Bolognese. Here we offer a traditional version that is simple to make.
To make your Bolognese sauce preparation:
- Fry two onions and a clove of crushed garlic over low heat in a pan with olive oil.
- Add two finely chopped carrots and a stalk of celery.
- Then add a can of peeled tomatoes.
- Finally, add 500 grams of ground beef.
- According to your taste, add basil, salt, and pepper.
- Watch the cooking by mixing the whole from time to time.
- Let simmer for about 45 minutes.
You can also use red wine, which you add halfway through cooking.
You will then only have to follow the steps described below to mount your pasta in a gratin dish before putting it in the oven.
The Miamissimo trick
You can make a bolognese sauce with minced veal to replace the beef.
Rigor in the assembly
First step: Lightly butter your dish or use olive oil to prevent your preparation from sticking. As a first layer, spread a little béchamel or tomato sauce, this will prevent your pasta from sticking.
Second step: Then place the first uniform layer of lasagna noodles, taking care to juxtapose them without overlapping. Mount the second layer with the tomato sauce (or Bolognese if there is the presence of minced meat). Be generous with the sauce.
Then line the mold by successively alternating layers of bechamel sauce, lasagne, and Bolognese. If you choose to add vegetables, alternate them with your other layers of ingredients. Continue this operation until all the ingredients are used up.
Our advice: Add a few cubes or slices of mozzarella between the different layers of sauce and the plates, which will add extra creaminess.
Last step: Finish the assembly with a layer of mozzarella sprinkled with parmesan or any other type of Italian cheese. The top of your dish will be well-browned and Italy will be there on your plate!
Of course, you can also cover your lasagna with grated Swiss cheese.
The Miamissimo trick
For a guaranteed surprise effect, consider using colored pastes. If you make your own pasta, you will get lasagna verdi, which is green in color, using spinach.
Beet juice will give a nice pink color to your lasagna sheets. Squid ink will tint them black, while saffron will give them a nice orange-yellow appearance.
You will also find very pretty multicolored striped lasagna ready-made in Italian grocery stores. To bring something new to your dishes, know that lasagna is available at the pace of your desires. The seasons follow each other with delicious vegetables.
Great success is guaranteed at the table with your homemade lasagna !