Do you put sauce on the bottom of lasagna?

In this article, we will answer the  following question: Do you put sauce on the bottom of lasagna? We give you our best tips to assemble a lasagna and choose the best ingredients for a delicious meal!

Do you put sauce on the bottom of lasagna?

Putting sauce on the bottom of the lasagna will ensure that it doesn’t stick and that it will be very soft, thus: we always start by lining the bottom of our lasagna dish with a little drizzle of sauce. It can save our dish: if our sauce is a little too thick, our lasagna will still easily come off the bottom of the dish. 

When preparing lasagna, alternate a layer of lasagna, a layer of tomato or bolognese sauce, and a layer of béchamel sauce. In the traditional recipe for lasagna bolognese (as in all recipes for that matter), you have to sprinkle each sauce layer – tomato in this case generously. The thing to know is the water in this famous sauce that will allow the lasagna noodles to cook.

If the sauce is too thick, it will not be absorbed well by the pasta, and our lasagna will be half-cooked and a little harsh. Not great!

The tomato sauce must indeed be liquid enough to be well absorbed by the lasagna noodles. But if it is too runny, not only will it thoroughly soak them, but besides, our lasagna will be impossible to cut because the sauce will drip everywhere. Not very tasty!

So, if our sauce is too liquid, we don’t hesitate to bind it a little. 

A typically Italian and convivial dish, lasagna is ideal for winning people over both young and old. If the toppings can vary, one thing is sure, the layers, characteristics of lasagna will always be present. To be successful in editing, organization and rigor are essential.

How to assemble a lasagna

Before you think about putting together your lasagna dish, you need to make sure that all the ingredients that will alternate in your lasagna are ready.

The pasta: When they are pre-cooked, you can use them directly since they will be cooked in the oven with the tomato sauce. To make them softer, immerse them for two minutes in boiling water to which you have added a pinch of salt and a tablespoon of olive oil. Take them out with a skimmer (flat spoon with a hole) then quickly run them under cold water. Dry the pasta sheets on a tea towel.

The béchamel sauce: Creamy and tasty, your béchamel must not be too runny or run the risk of leaking when cutting your dish. So choose a thick preparation without being too compact. Our tip: When your sauce is hanging on your wooden spoon, the texture is right.

Tomato sauce: Often topped with minced meat for tasty lasagna bolognese, the tomato sauce should not be too thick, to allow the pasta to cook, nor too liquid, otherwise it will not hold when you cut your gratin.

The filling: The advantage is that the lasagna adapts to your tastes and you can add the ingredients of your choice. Be careful though, the vegetables should not be incorporated raw unlike the salmon which will benefit from the passage in the oven to cook gently.

Cheese: Equip yourself with a tasty Italian cheese such as mozzarella or parmesan to brown your preparation and enhance its taste.

Assembling a lasagna step-by step

Step one: Lightly butter your dish or use olive oil to prevent your preparation from sticking. As a first layer, spread a little béchamel or tomato sauce, this will prevent your pasta from sticking.

Step two: Then place the first even layer of lasagna noodles, making sure they are juxtaposed without overlapping. Mount the second layer with the tomato sauce (or bolognese if there is minced meat). Be generous with the sauce.

Then line the mold by alternating successively the layers of béchamel sauce, the lasagna and the bolognese. If you choose to add vegetables, alternate them with your other layers of ingredients. Continue this operation until all the ingredients are used up.

Our tip: Add a few cubes or slices of mozzarella between the different layers of sauce and the plates, for extra creaminess.

Last step: Finish the assembly with a layer of mozzarella sprinkled with Parmesan or any other type of Italian cheese. The top of your dish will be well au gratin and Italy will be there on your plate!

Conclusions

In this article, we answered the  following question: Do you put sauce on the bottom of lasagna? We gave you our best tips to assemble a lasagna and choose the best ingredients for a delicious meal.

Our top is to always start by lining the bottom of our lasagna dish with a little drizzle of sauce. This way, if our sauce is a little too thick, our lasagna will still easily come off the bottom of the dish. 

Before you think about putting together your lasagna dish, you need to make sure that all the ingredients that will alternate in your lasagna are ready and of best quality.

What are your secret techniques for assembling a lasagna? We’d love it if you shared some with us and with the other readers!

Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.

Leave a Reply

Your email address will not be published. Required fields are marked *