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Message: <blockquote data-quote="beardking" data-source="post: 4210994" data-attributes="member: 31421">This is the recipe that I use to help me remember what all to buy from the grocery store ( <a href="https://cafedelites.com/best-lasagna/" target="_blank">Best Lasagna</a>) . I only use it as a jumping off point though. From there I just throw in what sounds good to me. And I put in so much garlic that I'll NEVER have to worry about Count Dracula trying to cross my threshold. A couple of the biggest things for me is the bechamel sauce and the cheeses. I've tried making lasagna with all different brands of ricotta cheese, but I've never been able to find one that doesn't turn out gritty. So, I researched alternatives and I found that the bechamel sauce is more "traditional" and it makes the dish so creamy and velvety. As for the cheeses, I always go for the best that I can find and afford. I NEVER scrimp on the parmesan or mozzarella. Whole milk mozzarella, freshly grated. Sartori parmesan grated as fine as possible. And lots of both. One of the most important things that I have learned over the years is that you don't need to (and really shouldn't) boil your noodles before assembling the dish. Assemble it with uncooked pasta and make sure that your sauce is a little extra saucy. By the time it's done baking, the noodles will be perfectly al dente. If you pre-cook them, they'll end up being mushy. The last tip that I can think of is to make the sauce the day before. I slow simmer my sauce for around 4 hours. Then I let it cool on the stove until it's room temp and put it in the fridge overnight. This let's the flavors meld fully and become one with each other. I've tried making the sauce the day in going to have the lasagna and it's just not as good.</blockquote>

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