I Asked 4 Chefs the Secret to the Best Lasagna, and They All Said the Same Thing

Making lasagna from scratch reminds me of cooking in the kitchen with my mom as a little one—I loved playing with the cooked sheets of pasta before we layered the dish together. These days, I’m still playing with my food, only now that usually means making delicious recipes in my kitchen, lasagna included. The creamy, savory, cheesy flavor is something I crave throughout the winter, and it leaves me with plenty of leftovers for the week ahead.

While I have a go-to recipe that’s plenty delicious, I’m always on the hunt for tips to up my lasagna game. So, I decided to ask a handful of chefs what their secret is for the perfect lasagna—and they all suggested the same thing.

The Chefs I Asked

• Christine McMichael: Recipe developer and creator of the food blog Jar of Lemons
• Steven Robilio: Executive chef at Amerigo Nashville 
• Yumna Jawad: Founder of Feel Good Foodie and the author of The Feel Good Foodie Cookbook: 125 Recipes Enhanced with Mediterranean Flavors
• Jeremy Houghton: Chef and associate professor at Johnson & Wales University in Providence, Rhode Island

The Secret to the Best Lasagna

When it comes to assembling the perfect lasagna, these chefs agree that moisture management is key—and there are several ways to go about it. Moisture management refers to creating a lasagna that isn't too runny or stodgy, and it’s important for having the right consistency and structure to the dish.

This is achieved in four ways: getting the right cook on the filling, using al dente noodles, covering the dish in the oven, and letting it rest before serving.

Getting the Filling Ready

The first step is not going overboard with the fillings, says Jawad. “Overstuffed lasagna sounds like a good idea, but it usually leads to a sloppy, watery slice that won’t hold together. When assembling, make thin, even layers instead of piling everything on thick.” If vegetables are going in, she recommends sautéing them first to cook off moisture. 

Next, spread fillings evenly from one edge to the other, says Jawad. “This will help the lasagna hold together better, so you can get a taste of everything in each bite, and the final dish won’t be too heavy.”

In this same vein, Robilio makes sure his ragu has plenty of time to cook before it's added to his lasagna. “When cooking your ragu for lasagna filling, low and slow is the key. You want it to be able to reduce and cook the majority of the moisture out of the sauce,” he says. 

Cooking the Noodles Just Right

Robilio pays close attention to the cook of his lasagna noodles to ensure his final product isn’t watery. “Don't overcook your lasagna sheets. Just like when you cook pasta, you want the sheets to be a bit al dente, so that way when you bake the lasagna, the excess liquid will be absorbed by the pasta sheets and won't be overcooked,” he explains.

Houghton uses a similar noodle cooking technique. “Some chefs use uncooked [sheets], as they absorb the water from the tomato sauce while it cooks. Others use cooked lasagna sheets. For me, I cook mine halfway so that they stay firm while assembling and it cooks up for a firmer finished product,” he says.

With Ina Garten’s famous lasagna, she instructs soaking the noodles in hot water before assembling, a trick that gives them the texture of freshly made pasta sheets.

Avoiding Dry Lasagna

Managing moisture in lasagna is also an important consideration in the cooking process itself. And for McMichael, it’s not just about keeping the dish from being too wet, she also wants to prevent it from getting too dry.

“Make sure to cover the lasagna for most of the baking time to keep moisture in. I like to remove the cover right at the end to crisp up the cheese on top,” she shares.

Being Patient and Letting Lasagna Rest

Handling the lasagna after cooking makes a big difference in the moisture of the dish once plated. Jawad makes sure her lasagna is properly rested after baking to address this.

“When it comes out of the oven, lasagna is steaming hot and needs time to set. If you cut it too soon, it will release the steam and liquid. I recommend letting lasagna rest at least 15 to 20 minutes after baking. And if you’re worried about it getting cold, just tent loosely with foil. This way you’ll get clean slices, better texture, and the flavors will have time to settle,” she offers.

With these tips, I feel confident that I’ll never inadvertently serve a sloppy lasagna to my loved ones again. Now, all I need to do is throw together a salad and the best garlic bread for the perfect dinner.