Lasagna
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Originally proposed by Alice on Feb 18, 2026

Source: Wikimedia
Lasagna, also known by the plural form lasagne, is a type of pasta made in wide, flat sheets. It originates in Italian cuisine, where it is served in a number of ways, including in broth, but is best known for its use in a baked dish made by stacking layers of pasta, alternating with fillings such as ragù, béchamel sauce, vegetables, cheeses, and seasonings and spices. Typically, cooked pasta is assembled with the other ingredients, topped with grated cheese, and then baked in an oven : regional variations of this dish are found across Italy.
Source: Wikipedia (Lasagna)
Alternating moisture-rich and structure layers prevents sogginess while staying tender.
Rich layered casserole with balanced moisture.
Ingredients
- 12 dry lasagna noodles
- 4 cups meat sauce
- 15 oz whole-milk ricotta
- 12 oz low-moisture mozzarella, shredded
- 3/4 cup grated Parmesan
- 1 large egg
- 2 tbsp chopped parsley
Method
- Heat oven to 375F and keep sauce warm for easier layering.
- In a 9x13-inch dish, alternate sauce, noodles, ricotta, mozzarella, and Parmesan.
- Press each layer lightly to eliminate large gaps and keep slices neat.
- Cover and bake 30 minutes, then uncover and bake 20 to 25 minutes until bubbling and browned.
- Rest at least 20 minutes before cutting.
Why These Techniques Work
Browse techniquesResting after bake
Why it works: Cooling allows starches and proteins to set.
Why this recipe uses it: Clean slices require short carryover setting.
Heat staging and carryover control
Why it works: Managing burner intensity and resting windows prevents overshoot from residual heat after active cooking.
Why this recipe uses it: This sequence relies on brief finishing steps where controlled carryover keeps texture and flavor balanced.
Recipe facts
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