In Italy, lunch and dinner are moments of reunion for all the family. The biggest meal of the week for us is “il pranzo della domenica” (Sunday lunch), which is usually a late lunch “at home” with all the family.
Of course, this already makes a special lunch on its own but when the queen of all Sunday lunches, the lasagna, is added to the table then everything becomes a little more special. Lasagna for me is a dish made for sharing, to bring everyone together at the table and a great way to collect beautiful memories.
When cooking lasagna there are a few things you might need to know to bring your lasagna to the next level.
– Fresh egg pasta is unbeatable when used in lasagna so if you can use fresh pasta. If you are using dry pasta you can use them dry without blanching them in boiling water first but make sure to keep your ragù and your bechamel sauce a little more loose as the dry pasta will absorb more liquid. If you don’t do this, your lasagna might end up a little too dry.
– After all your hard work letting the lasagna dry out during the cooking would be a real shame. Make sure to cover with tin foil for 35-40 minutes then uncover for the last 10, so that it develops a nice crust. Let the Lasagna rest for at least 10-15 minutes after baking. Do not worry, it doesn’t get cold! Cutting freshly baked lasagna is a big mistake, as it will fall apart during portioning.
FULL RECIPES
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