My wife’s trick with the pasta, taught to her by an Italian lady who was a friend of the family, is to alternate the orientation of the noodles (lengthways, then across). It keeps the lasagna from falling apart when served.
I’d like to try this sometime.
What a great idea! I never think of eggplant, but it would be perfect. May throw one together soon. Thanks for the suggestion!
I make my bolognese with a lot of onions cooked over low heat for a few hours in the style you would make a French Onion soup, then add the meat and other ingredients. I like my lasagna with Bechamel as the sauce too, with dry cheeses like Parmesan or Pecorino.
A trick I’ve found is that an uncooked lasagna handles the fridge or freezer very well. You can prepare an uncooked lasagna the previous day, put it in the fridge and cook the next day. I think it may even taste better compared to cooking it immediately. You can also freeze a prepared uncooked lasagna, then thaw and cook it 1-2 weeks after and it’s just as good as a fresh made version. Since it’s quite a bit of work to make a lasagna, I usually make two dishes at once and cook the 2nd one later.
Properly cooked eggplant is sublime.