Mastering the Lasagna

Lasagna is one of those quintessential Italian dishes that almost everyone enjoys because it’s so versatile. At La Famiglia here in Reno, our lasagna is classic, layering homemade pasta with our marinara and mozzarella, and then topping it off with meat or more marinara. It’s delicious, but on nights that you can’t get a seat in the restaurant, here are our tips for mastering the lasagna at home.

Start with the Best Ingredients

If you’ve ever made or eaten lasagna and been unimpressed, there’s a good possibility that the ingredients are to blame. Start with the freshest, highest-quality ingredients you can. And don’t assume an all-beef option is automatically best. That may work beautifully in spaghetti sauce, but a sausage or beef-pork blend is usually a more flavorful approach to lasagna. Opt for whole-milk mozzarella or ricotta too – another tip for full flavor.

Assemble with Care

Use a dish that’s at least three inches deep to keep your lasagna from bubbling up and over. And remember to ladle in a bit of sauce before starting with the noodles – that way, nothing will stick. Try layering as follows – sauce, noodles, cheese, sauce, noodles, cheese, etc., until you reach the top. Covering the topmost layer of noodles with cheese or sauce will keep them from becoming too brittle and crisp.

Avoid overstacking! Too many layers will prove problematic during the cooking process, so make sure to layer properly and keep your final layer from getting too close to the top of your dish.

Cook Just Long Enough

Usually, cooking for an hour at 375 degrees Fahrenheit, and then uncovering and baking another 15 minutes is just right to cook the interior perfectly, while making sure the top is golden brown.

Give it a try at home, and or leave the work to La Famiglia, and join us for lasagna for midweek lunch or dinner seven days a week.

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