As Americans know it, lasagna is a comfort casserole dish with layers of noodles, some kind of tomato-based meat sauce with mozzarella, ricotta, and Parmiggiano – a rich, messy masterpiece. In Italy, there are regional variations, but the beauty of lasagna is its versatility. At La Famiglia, our classic take has its roots in Naples. And since everyone loves lasagna, we’re sharing a few of our secrets.

Start with Quality Ingredients

The quality of a dish starts with the quality of its ingredients, so opt for the freshest, best quality you can get. And for a more flavorful finish, consider branching out from the all-beef sauce. A sausage or beef-pork blend is usually better. We also recommend whole-milk mozzarella and ricotta.

Proper Assembly

Start with the right dish – you’ll need one that’s at least three inches deep to keep your lasagna from bubbling up and over. Ladle in a bit of sauce into the dish before you begin assembly to keep things from stickling. We like this approach to layering: sauce, noodles, cheese, sauce, noodles, cheese, sauce. And don’t overstack! Too many layers will be an issue during the cooking process, so keep it to two or three rounds of layers, ensuring your final layer from getting too close to the top of your dish. Covering the topmost layer of noodles with cheese or sauce will keep them from becoming too brittle and crisp.

Cook Just Long Enough

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

Try it at home, or come enjoy the lasagna here at La Famiglia. Make your reservations now!