Ideal Lasagna

This is the lasagna your Italian-American grandma would recognize. Wide ribbons of lasagna noodles layered with a ricotta-egg filling, hearty meat sauce, and finished with sliced mozzarella that browns into golden, bubbly patches in the oven.

The egg in the ricotta is the move that holds this lasagna together. Plain ricotta turns watery when it bakes, which is why so many homemade lasagnas slump and slide on the plate. Beaten eggs bind the cheese into a custard that sets firm and slices clean.

White pepper instead of black is an old-school touch. Black pepper would speckle the white ricotta filling visually and add a bite. White pepper disappears into the cheese and contributes heat without distraction.

A thin layer of sauce on the bottom of the pan is non-optional. It keeps the first layer of noodles from welding to the casserole dish during baking.

Pro Tips

• Cook noodles slightly under the package time. They’ll finish cooking as the lasagna bakes, and underdone noodles hold their shape better in layers.
• Lay cooked noodles flat on a sheet of oiled parchment to prevent sticking while you assemble.
• Let the finished lasagna rest 15 minutes before slicing. Cut too soon and the layers slide apart in a watery mess.
• Make ahead. Assembled, unbaked lasagna can sit covered in the fridge overnight or freeze for up to 3 months. Add 15 to 20 minutes to the bake time straight from cold.

Variations

• Use a mix of ricotta and cottage cheese for a lighter filling.
• Layer in cooked spinach or sliced zucchini with the ricotta for extra vegetables.
• Top with grated parmesan along with the mozzarella for a sharper crust.