Making perfect homemade lasagne doesn't have to be difficult - these professional chef tips will help you get restaurant-quality results03:00, 29 Jun 2026Updated 07:03, 29 Jun 2026Lasagne is a traditional Italian pasta dish made by stacking sheets of pasta with fillings such as meat sauce, smooth bechamel, and generous amounts of cheese. It's celebrated for its warming, substantial flavour and a golden cheese topping, establishing it as one of the most beloved dinner options across the globe.‌While lasagne is undeniably delicious, it can prove labour-intensive and tricky to prepare. There are also numerous different recipes for the pasta dish, varying according to individual taste and regional custom.‌Certain versions incorporate beef, others feature pork, and some depend on ricotta or mozzarella for richness. I consulted six chefs for their leading advice on preparing lasagne, and the vast majority suggested doing one particular thing.‌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."Don't forget to take out the cinnamon stick before assembling the layers.Jesse Kempner, head chef at Mindful Chef, suggested preparing a lasagne in advance. This proves particularly crucial when working with 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 advised letting the dish rest before slicing. This will prevent it from becoming messy when portioning or turning watery.Chef Enzo Oliveri, Cirio Ambassador, celebrity chef, and President of the Italian Chefs Federation (FIC UK), revealed the "true Italian secret": that an authentic lasagne rests on 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 requires a rich, slow-cooked ragu, while the meat is equally crucial. Although most people opt for beef in their lasagne, Chef Enzo employs 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."Regarding the assembly, it's also vital to follow a "few simple rules" that can prove transformative.Like the other chefs, Chef Enzo advised to "always" spread a thin layer of bechamel directly onto the base of the baking dish prior to adding the first layer of pasta. The chef continued: "This stops the bottom layer from sticking or drying out."‌It's also essential to maintain the sequence consistently. It should "always" be pasta sheet, ragu, bechamel, and then a generous dusting of Parmesan cheese.Targeting five or six thin layers delivers the optimum balance. Another "common mistake" individuals make is cutting into the lasagne the moment it comes out of the oven.Ensure you allow it to rest for 15 to 20 minutes before serving. The layers will settle and become firmer, delivering neat, well-defined slices that stay intact.‌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 enhances the overall texture of the lasagne, helping keep the entire dish moist and tender throughout.‌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 revealed some intriguing tips and techniques. 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.Article continues below"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."