How many layers should a lasagna have?

In this blog post, we will answer the following question: How many layers should a lasagna have? We will teach you how to layer a lasagna step-by-step and how to reheat it to make it as good as a fresh one.

How many layers should a lasagna have?

The ideal number of layers in lasagna is 5. Of course, this can vary.

Also ideally, you will make the lasagna sheets at home with free-range eggs and good flour. The texture of fresh pasta just made, al dente, is unmatched. That allows it to be ready to mount with two or three minutes of cooking. The sheets that are marketed and advised to hydrate in water before using end up also absorbing the moisture from the béchamel, which makes the lasagna dry.

You can cut the sheets to the size you want. In this case, they were made of the same size as the mold, which is a mold for making bread or cakes. If you are going to use pre-cooked sheets make sure to hydrate them well so that they do not leave you with hardly any bechamel later.

Make sure that the water to which you add the pasta, whether it is made or not, is stained with oil so that it does not stick and add the sheets one by one, waiting for a little before adding the next.

If we are going to make a traditional lasagna; meat, tuna … choosing the best raw material is essential. In the case of meat that is as lean as possible, and minced at the moment; you will notice the flavor and texture.

Lasagna can be a delicious dish if we think of other varieties of filling such as fresh salmon and spinach, which combine very well, or this one you see in the images of duck and apple confit. Think of other different and original options!

How to layer a lasagna?

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 mozzarella layer 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!

The best method to make sure that the lasagna is cooked is to taste it or to temperature test a piece. If it is too cold, reinsert it in the oven and repeat the test until the desired temperature is achieved.

How long lasagna will cook depends whether you pre-cooked the pasta sheets. Most recipes say to boil the pasta before assembling the dish, but you can put them in without boiling and still get a delicious result. Just make sure you have enough moisture, the pasta will absorb most of the sauce. If you boil the pasta beforehand, you would cook the lasagna for about 45 min to an hour. If the pasta is uncooked, it should take nearly double the time.

Other FAQs about Lasagna which you may be interested in.

Should I cover the lasagna with foil while baking?

Is lasagna a healthy meal?

Is egg necessary in lasagna?

How to reheat a lasagna and make it just as good? 

We must have a little freshly made bechamel to sauce it again. What basically happens when you reheat a lasagna is to dry out and look more reliable, less juicy. If you add a little béchamel problem solved, we will recover our lasagna and that the sensation when tasting it is quite similar to that of a freshly made lasagna.

How to get a crispy gratin cheese? It is clear in the Grill mode of the oven and with the lasagna in the upper part of the oven we will get a delicious cheese crust for our lasagna. In the case of reheating it, this crunchy layer starts to have a texture that is not so pleasant. 

We can remove it before reheating, sauce as I said, with a new béchamel, and sprinkle a little cheese again to melt because crunching will be complicated in the microwave unless we repeat the operation the Grill. In the process, we heat a little the kitchen, which is not a bad idea either.


When speaking about the number of layers a lasagna should have, the answer is simple: as many as possible! However, try not to make less than five layers, after all, you want to make a lasagna, not a stew!

Do you have any tips for cooking the perfect lasagna that we might have missed? Do not hesitate to leave a comment below!