Six top chefs have shared their secrets for making the perfect lasagne, and the majority recommended one crucial step: soaking dried lasagne sheets in boiled water before layering. This simple hack ensures the pasta cooks evenly and avoids crunchy edges, a common problem with dried sheets.
Soaking Lasagne Sheets for Even Cooking
James Cotton, development chef at Brakes Foodservice, explained: “As a chef, one of the biggest questions I hear time and time again from those using dried pasta sheets for their lasagne is why the bottom layer of pasta doesn’t cook all the way through. There are actually a few very simple hacks that people often miss before layering their lasagne.” He advised: “First, soak your lasagne sheets in a bowl of boiled water for around 10 minutes. This will ensure they are very slightly cooked before being added to your oven-proof dish.”
Cotton also recommended spreading a thin layer of bechamel sauce at the bottom of the dish before adding the first pasta sheets to provide moisture. Covering the dish tightly with foil for the first 20 to 30 minutes traps steam to cook the edges, then removing the foil for the final 10 to 15 minutes browns the cheese topping. His secret ingredient is a pinch of cinnamon or a cinnamon stick added to the meat sauce, which pairs beautifully with slow-cooked tomato-based dishes.
Make Lasagne a Day Ahead for Better Texture
Jesse Kempner, head chef at Mindful Chef, emphasized making lasagne in advance: “Try to make a day ahead if you can, but the morning will still make a difference. All the moisture from the sauces will be absorbed by the sheets, allowing them to soften and hold better structure at the end of the cook.” He added that letting the dish sit before cutting prevents it from becoming watery or messy.
Quality Ragu and Proper Layering Are Key
Chef Enzo Oliveri, Cirio Ambassador and President of the Italian Chefs Federation (FIC UK), stressed that the “true Italian secret” is a rich, slow-cooked ragu. He uses a combination of beef and pork: “The pork brings a little extra richness and sweetness to the ragu thanks to its higher fat content. As the sauce cooks, that fat helps carry the flavour of the tomatoes throughout the dish, creating a ragu that feels more rounded and balanced.” He insists on spreading a thin layer of bechamel on the bottom of the dish and following a consistent sequence: pasta sheet, ragu, bechamel, and a generous dusting of Parmesan, aiming for five or six thin layers. Letting the lasagne rest for 15 to 20 minutes after baking allows the layers to settle for clean slices.
Bechamel Base Prevents Overcooking
Yassir Chair, chef founder of Tagine & Grill and Afuego Burger, noted: “One of the most overlooked lasagne tricks is spreading a thin layer of bechamel across the base of the dish before adding the first pasta sheet. It might seem like a small detail, but it makes a noticeable difference to the finished result. The bechamel creates a protective cushion between the hot baking dish and the pasta, helping to prevent the bottom layer from overcooking, drying out, or becoming tough during baking.”
Thin Pasta and Generous Parmesan
Maurillo Molteni, head chef at TOZI restaurant & bar, prefers thin pasta, rich bolognese, and not-too-thick bechamel. He is generous with Parmesan in every layer and always makes lasagne the day before: “It allows the different ingredients to bond with each other.”
These expert tips—soaking sheets, using a bechamel base, making ahead, and letting the dish rest—can transform a good lasagne into a great one.
