How to Make Perfect Lasagna

By Food & Wine
Updated June 28, 2017
Photo © Con Poulos
The best lasagna, says chef Gerard Craft, doesn’t have tomato sauce or meat. The most perfect lasagna, he says, the one for true pasta lovers, is a creamy white version, a lush layering of just three elements: delicate homemade egg pasta, béchamel, and melted Grana Padano and Fontina cheeses. Here, he shares his recipe and step-by-step instructions on how to make it.
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Step 1: Pulse the Flour

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Pulse the flour, salt, eggs and water in a food processor until the dough just comes together.

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Step 2: Knead the Dough

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Knead the dough by hand until smooth and supple, about 10 minutes.

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Step 3: Wrap the Dough

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Wrap the dough in plastic to prevent it from drying out. Let sit at room temperature for 1 hour.

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Step 4: Run the Dough

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Run the dough through a pasta machine six times, using a successively narrower setting each time.

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Step 5: Check the Dough

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Check the texture: The pasta sheets should be so thin and delicate that they’re almost see-through.

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Step 6: Place the Pasta

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Place the pasta between sheets of parchment paper and dust them with flour.

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Step 7: Parcook the Pasta

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Parcook the pasta in a large pot of salted boiling water until al dente.

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Step 8: Drain the Pasta

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Drain the pasta in a colander, rinse under cold running water and then drain again. Toss with oil.

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Step 9: Layer the Pasta

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Layer pasta over some of the béchamel in a baking dish, cutting to fit as necessary.

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Step 10: Spread the Béchamel

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Spread Béchamel on the pasta, followed by an even layer of the cheeses.

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Step 11: Repeat the Layers

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Repeat the layers four more times, ending with the béchamel and cheeses. Bake for 45 minutes.

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Step 12: Broil the Lasagna

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Broil the lasagna until it’s browned and bubbly. Let rest for 15 minutes before cutting.

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