Assemble and bake your lasagna

Directions

Starting with an empty lasagna pan

1. Add 2 tbsp of olive oil and massage it around the bottom and sides
2. Add 1 cup of ragù. Use an offset spatula to distribute it (it will be a sparse layer).
3. Add your first layer of noodles. Use scissors to trim them to fit. It’s okay to have a bit of overlap but try not to have gaps. As you build your layers try to offset where the seams are (so the seams aren’t always in the same place). This will give you a stronger structure.
4. Add 1-1/4 cups of béchamel and spread it out into an even layer with the offset spatula. I like to use 1/4 cup and add 5 drops – 2 left, 1 middle, 2 right (like a 5 on a dice cube).
5. Add 1-1/2 cups of ragù and spread it out into an even layer with the offset spatula. I like to add 3 columns – left, middle, right – then spread out the ragù.
6. If using duxelles, add 5 tbsp and spread out into an even layer.
7. Add a layer of pasta.
8. Repeat this until you are at the very top of the pan.
9. For the final layer you’ll use extra noodles.You want to ruffle them, zjoosh them up. You want some pockets for béchamel, some parts that pop up for crispy lasagna moments. Once you’re happy with the layout, top with béchamel sauce.
10. There may be extra ragù and béchamel, if that’s the case you can make a mini-lasagna in a ramekin for yourself.

To bake immediately

1. Pre-heat the oven to 350°F. Bake for 1 hour until bubbling in the middle and the top layer of noodles and béchamel has golden brown areas (see photo).

To freeze for later

1. Cover with a piece of parchment paper directly on the surface (it will peel off easily once the lasagna is frozen). Wrap tightly with foil.
2. Freeze. Thaw overnight in the fridge before baking.
3. To bake directly from frozen, bake at 325°F for 90 minutes, until the middle is bubbling. The exact time will vary depending on your lasagna pan and how many layers you have. To brown the top, increase the temperature to 425°F for 10 minutes, but only after you see bubbling in the middle.

Leftovers

1. Leftover lasagna is one of the greatest gifts of lasagna:
2. Cut the leftover lasagna into 1” thick slices.
3. Heat a frying pan on medium-high with some butter or olive oil
4. When the oil is hot, place the lasagna in the pan cut side down (the layers face the pan, as if the lasagna fell over)
5. Cover with a lid or foil, reduce to medium, and cook for 8 minutes
6. It will reheat through and also get extremely crispy on one side and possibly taste even better than it was the day before