I asked six chefs their tips to the perfect lasagne—what they said

Lasagne is a classic Italian pasta dish made by layering sheets of pasta with fillings such as meat sauce, creamy bechamel, and plenty of cheese. It is known for its comforting, hearty flavour and a crispy cheese topping, making it one of the most popular dinner dishes worldwide.

Although lasagne is delicious, it can be time-consuming and challenging to make. There are also many different recipes for the pasta dish, depending on personal preference and regional tradition. Some versions use beef, others use pork, and some rely on ricotta or mozzarella for creaminess. I asked six chefs for their top tips for making lasagne, and the majority recommended doing one thing.

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James Cotton, development chef at Brakes Foodservice, said: “As a chef, one of the biggest questions I hear time and time again from those using dried pasta sheets for their lasagne is why the bottom layer of pasta doesn’t cook all the way through. There are actually a few very simple hacks that people often miss before layering their lasagne.

“First, soak your lasagne sheets in a bowl of boiled water for around 10 minutes. This will ensure they are very slightly cooked before being added to your oven-proof dish. Spread the bechamel sauce at the very bottom of the oven-proof dish, before laying the first lot of pasta sheets. This will provide the moisture the pasta needs to soften, so you aren’t left with those crunchy edges.

“Cover your lasagne dish tightly with foil before putting it in the oven. This helps trap any steam needed to cook those edges. Only do this for the first 20 to 30 minutes, then remove to brown the cheese on top for a further 10 to 15 minutes.

“Lasagne is such a versatile dish, but my one secret ingredient would be to add a pinch of cinnamon or to drop a cinnamon stick into your meat when simmering. The warming combination of its sweet and savoury flavours pairs beautifully with slow-cooked tomato-based dishes.”

Remember to remove the cinnamon stick before layering up the meal.

Jesse Kempner, head chef at Mindful Chef, recommended making a lasagne in advance. This is especially important when using dried lasagne sheets.

The expert said: “Try to make a day ahead if you can, but the morning will still make a difference. All the moisture from the sauces will be absorbed by the sheets, allowing them to soften and hold better structure at the end of the cook.

“Also, like with all good pasta sauces, the longer the sauce sits, the better the flavour, so this is a double win.”

The chef also recommended letting the dish sit before cutting. This will help prevent it from getting messy when cutting or turning watery.

Chef Enzo Oliveri, Cirio Ambassador, celebrity chef and President of the Italian Chefs Federation (FIC UK), said the “true Italian secret” to an authentic lasagne lies in the quality of the ragu sauce. According to the chef, you cannot “hide” behind layers of pasta and cheese if the foundation “lacks depth”.

For a traditional lasagne, the sauce needs to be a rich, slow-cooked ragu, while the meat is also important. While most people use beef in their lasagne, Chef Enzo uses a combination of beef and pork.

The chef said: “The pork brings a little extra richness and sweetness to the ragu thanks to its higher fat content. As the sauce cooks, that fat helps carry the flavour of the tomatoes throughout the dish, creating a ragu that feels more rounded and balanced.”

When it comes to the assembly, it’s also important to follow a “few simple rules” that can make all the difference.

Like the other chefs, Chef Enzo said to “always” spread a thin layer of bechamel directly onto the bottom of the baking dish before adding the first layer of pasta. The chef continued: “This stops the bottom layer from sticking or drying out.”

It’s also important to keep the sequence consistent. It should “always” be pasta sheet, ragu, bechamel, and then a generous dusting of Parmesan cheese. Aiming for five or six thin layers gives the best balance.

Another “common mistake” people make is slicing the lasagne as soon as it comes out of the oven. Make sure to let it sit for 15 to 20 minutes before serving. The layers will settle and firm up, resulting in clean, distinct slices that hold together.

Yassir Chair, chef founder of Tagine & Grill and Afuego Burger, said: “One of the most overlooked lasagne tricks is spreading a thin layer of bechamel across the base of the dish before adding the first pasta sheet. It might seem like a small detail, but it makes a noticeable difference to the finished result.

“The bechamel creates a protective cushion between the hot baking dish and the pasta, helping to prevent the bottom layer from overcooking, drying out, or becoming tough during baking.”

It also improves the overall texture of the lasagne, helping to keep the entire dish moist and tender.

The chef added: “The result is a lasagne with a consistent, silky texture from top to bottom, where each bite has the same balance of pasta, sauce and richness. It’s a simple step that takes only seconds but adds a level of refinement that separates a good lasagne from a great one.”

Maurillo Molteni, head chef at TOZI restaurant & bar, also shared some interesting tips and tricks. The chef said: “Personally, I like the pasta to be quite thin, the bolognese sauce needs to be rich, and the bechamel not too thick.

“I love Parmesan so in every layer I am quite generous with it. I also always make the lasagne the day before, let it rest and eat it the day after. It allows the different ingredients to bond with each other.”