This is a question that many home cooks have when preparing the popular Italian dish, lasagne. With multiple layers of pasta, cheese, meat sauce, and the creamy white sauce known as besciamella, it can be confusing to know which order to assemble everything. Let’s break it down and go through the proper layering technique for classic lasagne.
What is Besciamella Sauce?
Besciamella, also known as white sauce, is a creamy sauce made from milk, butter, and flour. It provides a luxurious, velvety texture to lasagne and helps bind the layers together. The ingredients are heated together to form a thick, smooth sauce that complements the tomato sauce perfectly.
Some key points about besciamella:
- Made by making a roux with butter and flour, then whisking in milk
- Often flavored with nutmeg, black pepper, or parsley
- Thicker and creamier than a béchamel sauce
- Helps prevent pasta sheets from drying out during baking
You can find besciamella sold pre-made or make your own fairly easily at home. Having this creamy sauce on hand is invaluable for assembling not only lasagne, but also dishes like manicotti, cannelloni, and more.
Layering Lasagne Step-By-Step
Now that you understand the importance of the besciamella, let’s go through the layered construction process:
Step 1: Cover the bottom of a 9×13 baking dish with a layer of besciamella sauce – around 1/4 cup. This creates a nice seal and prevents sticking.
Step 2: Place a single layer of lasagne sheets over the sauce. Break sheets as needed to fill any gaps.
Step 3: Spread 1/3 of the meat sauce over the pasta. Use around 1 1/2 cups.
Step 4: Sprinkle 1/3 of the shredded mozzarella and Parmesan over the meat sauce. Use around 1/2 cup each.
Step 5: Repeat steps 2-4 to create two more complete layers.
Step 6: Top with a final layer of pasta sheets and cover with the remaining besciamella sauce. Spread it evenly to completely cover the pasta.
Step 7: Sprinkle the remaining 1/3 mozzarella and Parmesan over the top layer.
Step 8: Cover tightly with foil and bake at 375°F for 40 minutes. Remove foil and bake 15 minutes more to brown the cheese.
Step 9: Allow to rest 10-15 minutes before cutting and serving.
Following these simple steps results in a beautifully layered, creamy lasagne! The besciamella provides moisture and binds everything together while preventing a dried out or burnt top.
Common Questions
Here are answers to some other common questions about assembling lasagne:
Should I mix cheese into the besciamella?
No, reserve all shredded cheese for separate layers on top of the sauce. Adding it into the besciamella can make the sauce overly thick.
What kind of pan should I use?
A 9×13 glass or metal baking pan is ideal. Ensure it is at least 2 inches deep.
How do I prevent boiling over or a watery lasagne?
Be sure not to overfill layers. Too much sauce can cause boiling over. And drain cooked pasta sheets before layering to prevent excess moisture.
Should I pre-cook the pasta sheets?
Yes, partially pre-cooking helps prevent a gummy or chewy texture. Boil briefly until pliable but not fully soft.
Trying Variations
Once you perfect the basics, there are many tasty ways to vary your lasagne. Here are just a few ideas:
- Add roasted vegetables like spinach, zucchini, or eggplant
- Use Italian sausage, ground turkey, or ground beef for the meat
- Mix ricotta, cottage cheese, or goat cheese into the besciamella
- Top with fried eggplant slices for lasagne alla parmigiana
- Make it vegetarian by using mushrooms or lentils for protein
Feel free to substitute pasta sheets with lasagna noodles, ravioli, or gnocchi. Just ensure to pre-cook any stuffed or shaped pastas first. The possibilities are endless!
Besciamella Sauce Recipe
For convenience, jarred besciamella can be used in lasagne. But I highly recommend taking just 10 minutes to make it fresh. Here is an easy besciamella recipe:
Ingredients:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- Pinch of nutmeg (optional)
- Salt and pepper to taste
Instructions:
- In a medium pot, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes.
- Gradually whisk in the milk, continuing to whisk constantly. Bring to a simmer.
- Allow the sauce to simmer and thicken for 5 minutes, continuing to whisk regularly.
- Remove from heat and stir in nutmeg (if using), salt, and pepper.
- Use immediately or let cool and refrigerate up to 5 days.
This amount is sufficient for a 9×13 pan of lasagne. Double or triple as needed for larger recipes or leftovers.
Conclusion
Layering lasagne properly with besciamella sauce on the top and bottom is crucial for delicious results. Follow the steps above and experiment with fun add-ins once you perfect the technique. While the prep process involves some time and effort, the end result of flaky pasta, rich sauces, and gooey cheese is well worth it!
| Lasagna Layer | Ingredients |
|---|---|
| First Layer | Besciamella Sauce |
| Second Layer | Lasagna Sheets |
| Third Layer | Meat Sauce |
| Fourth Layer | Cheese (Parmesan, Mozzarella) |
| Fifth Layer | Lasagna Sheets |
| Sixth Layer | Meat Sauce |
| Seventh Layer | Cheese (Parmesan, Mozzarella) |
| Eighth Layer | Lasagna Sheets |
| Ninth Layer | Remaining Besciamella Sauce |
| Tenth Layer | Remaining Cheese |
| Ingredient | Amount |
|---|---|
| Besciamella Sauce | 1 1/4 cups |
| Lasagna Sheets | 12-15 sheets |
| Meat Sauce | 4 1/2 cups |
| Parmesan Cheese | 1 1/2 cups |
| Mozzarella Cheese | 1 1/2 cups |
Tips for Perfect Lasagne
- Cook pasta sheets briefly so they are pliable but not fully soft
- Allow besciamella and meat sauces to cool slightly before layering
- Spread sauces and cheeses evenly over each layer
- Cover with foil to prevent drying out during baking
- Let lasagne rest at least 10 minutes before serving
Common Lasagne Mistakes
- Overfilling layers leading to boil over
- Using too much sauce causing sogginess
- Undercooking pasta resulting in a gummy texture
- Forgetting to pre-cook stuffed or shaped pastas
- Not allowing lasagne to rest before cutting
Storing and Reheating Leftover Lasagne
Like many dishes, leftover lasagne often tastes even better. Here are some tips:
- Storage: Let cool completely then cover tightly and store in the refrigerator up to 4 days.
- Freezing: Freeze individual slices wrapped in plastic wrap up to 3 months.
- Reheating: Place slices wrapped in foil in a 375°F oven until hot, 20-25 minutes. Or reheat in the microwave.
The besciamella sauce tends to absorb more liquid with refrigeration, so add a splash of milk or cream when reheating to return moisture.
Lasagne – An Italian Classic
From its origins in medieval Naples to worldwide fame today, lasagne remains an iconic Italian dish. While the layered construction takes some work, the end result is a satisfying and comforting meal. Using besciamella as a sauce base and finish provides the right creaminess and prevents a dry casserole. Feel free to make lasagne your own with inventive fillings and flavors. Mangia!