Is Lasagne the Ultimate Food? 7 Ways to Cook a Perfect Lasagne

 

Over the last few years I’ve made my fair share of lasagne—six to be exact. And every lasagne I have made has been unique. There is something special about following someone else's lasagne recipe, you have a general idea of how it will taste, but there are always surprising flavour aspects. I've learned a lot through other’s cooking. 

Six Fantastic Lasagne Recipes I've Tried

1. Eggplant Lasagne (Vegetarian Comfort Foods, Jennifer Brown)
   
2. Kale and Mushroom Lasagne (Six Seasons, Joshua McFadden)
   
3. Wild Mushroom Lasagne (Vegetarian, Louise Pickford)
   
4. Cheese and Spinach Lasagna (Crock Pot Vegetarian Recipes, Publications International)
   
5. Red Lentil and Spinach Lasagne (Keep it Vegan, Áine Carlin)
   
6. Zucchini Lasagne (Taste of Home: Trim the Sugar, Charlotte McDaniel)
   

Some of these are gluten-free (Zucchini Lasagne), some vegetarian and egg-free (Eggplant Lasagne and Wild Mushroom Lasagne), and one was vegan (Red Lentil and Spinach Lasagne). There are also two types of lasagne: red sauce vs. white sauce—I’ve made both. Red sauce lasagne refers to the traditional tomato and sometimes meat filled sauces. White sauce lasagne normally has no tomatoes and a Béchamel sauce composed of butter, flour, spices, and milk. I've found delicious white sauce lasagne to be perfect for spring, whereas heavier (often spicier) red sauce lasagne are warming for autumn. If you are curious about the spelling variation lasagne is the plural of lasagna (lasagna is also preferred in North America). After cooking these exceptional meals, I have gained a few tidbits of knowledge that I would like to share. 

 

 

 Mariah Loves Earth. Kale and Mushroom Lasagne. 2021.

 7 Ways to Cook a Perfect Lasagne

1. You can use time saving appliances. Use a food processor for vegetables and mushrooms. Sometimes I find chopping vegetables can be the most arduous part of cooking. With lasagne, it is significant to have finely chopped vegetables because when cooking it really allows the moisture to be released. You're welcome to chop, but food processors significantly reduce prep time. I also love slow cooking lasagne. Slow cookers keep lasagna tender and are great when you need to run errands. Just turn the slow cooker to low for 4-6 hours; when ready sprinkle the cheese topping and let stand until melted.
   
2. If you are curious as to why your lasagne ended up tad too runny this is probably why. Mushrooms and leafy greens hold so much water that if you just throw them in the liquid does not have a chance to cook off. After processing vegetables cook them down to reduce water content. If you are using frozen greens, thaw and chop them then use a cheesecloth to squeeze out the remaining liquid. No one wants a soupy lasagna!
3. Egg as a binding agent is great, but also not necessary. If you don’t have eggs your lasagne can still turnout. A couple of the lasagne I have made only used ricotta as a binding agent and one used chia seeds. Chia seeds can be a great addition to lasagne because they are packed with Omega-3 fatty acids, have a subtle flavour, and absorb excess liquid.  
4. Experiment with noodle variation. No boil noodles are awesome! The majority of recipes I have tried used traditional noodles that you must boil before using. This works well, but it can be time consuming and errors are easy. No boil noodles can be added instantly and become tender while the lasagne cooks—just make sure the noodles are next to a sauce or cheese layer. Zucchini noodles are a great alternative for the gluten-intolerant. When using zucchini noodles cut them to a quarter inch length-wise slices and dust each side with flour prior to layering. 
5. You can use a variety of cheeses the most popular being: ricotta, cottage cheese, mozzarella, and parmigiano reggiano (NOT parmesan). The former softer cheeses work best in the interior of the lasagne whereas the latter harder cheeses make great toppings. I really recommend purchasing high quality cheeses and staying away from parmesan. Parmesan is the Americanized version of parmigiano reggiano; parmesan is often dry and salty whereas parmigiano reggiano will have  floral notes and is only made in Italy.  
6. Ingredients are everything. You can have the absolute best lasagne recipes, but if you use poor quality ingredients the lasagne will not taste good. Lasagne is the sum of its parts. I recommend making your own red sauce therefore it will not be too salty and you can add great spices (oregano, basil, red pepper flakes, thyme, etc.). I normally use canned tomatoes for convenience. Use fresh ground nutmeg with your white sauce—it really makes a difference! 
7. Experiment! There are so many beautiful varieties of lasagne to try. The classic spinach, tomato meat sauce, cheese lasagna is fantastic but there are many other delicious ones to try. Your favourite may have ingredients you never would have expected. Use creativity, you can add: wine, lemon zest, brown butter, salsa, or whatever other ingredient catches your fancy. I’m currently planning to make a gluten-free zucchini lasagna with no eggs and no dairy. My partner has a lot of food allergies and I know he would love lasagne if he could have it. From all the varieties I have tried I can pull the best aspects and make a lasagne that accommodates him.