• Don’t boil your noodles until they are mush. Keep them very al dente. They will absorb some of the sauce as the lasagna bakes, adding to the flavor of your meal.
  • Use a pair of tongs to lift the hot noodles out of the colander and into the casserole pan. If your noodles are too soggy, the tongs will tear them so be careful.
  • If you’re considering making a sausage lasagna, cut the sausages into bite size pieces, then run them through the food processor until you have a coarse chop to the meat. This makes assembly and eating much easier – and it stretches the meat so you get some in every bite.