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.
Start Slideshow

1 of 12

Step 1: Pulse the Flour

Photo © Con Poulos
Go to Recipe

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

Advertisement
Advertisement

2 of 12

Step 2: Knead the Dough

Photo © Con Poulos
Go to Recipe

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

3 of 12

Step 3: Wrap the Dough

Photo © Con Poulos
Go to Recipe

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

Advertisement

4 of 12

Step 4: Run the Dough

Photo © Con Poulos
Go to Recipe

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

5 of 12

Step 5: Check the Dough

Go to Recipe

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

6 of 12

Step 6: Place the Pasta

Photo © Con Poulos
Go to Recipe

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

Advertisement
Advertisement
Advertisement

7 of 12

Step 7: Parcook the Pasta

Photo © Con Poulos
Go to Recipe

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

8 of 12

Step 8: Drain the Pasta

Photo © Con Poulos
Go to Recipe

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

9 of 12

Step 9: Layer the Pasta

Photo © Con Poulos
Go to Recipe

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

Advertisement
Advertisement
Advertisement

10 of 12

Step 10: Spread the Béchamel

Photo © Con Poulos
Go to Recipe

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

11 of 12

Step 11: Repeat the Layers

Photo © Con Poulos
Go to Recipe

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

12 of 12

Step 12: Broil the Lasagna

Photo © Con Poulos
Go to Recipe

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

Advertisement
Advertisement
Advertisement
Replay gallery

Share the Gallery

Up Next

Advertisement
© Copyright . All rights reserved. Printed from https://www.foodandwine.com