Better Lasagna: Try Weaving the Noodles

Lasagna is a cold-weather staple in our house. We like to pack each layer with hearty vegetables, browned meat, sauce, and cheese. Although delicious, this can make for a pretty messy square of lasagna. A friend offered a suggestion for improved casserole stability: try weaving the noodles.

She said that this is something her mother did. After boiling the lasagna noodles, you weave them together into a lattice right in the pan, add a layer of filling, another layer of woven noodles, and so on.

This essentially makes a double-layer of noodles at each level and creates a little more traction between the layers. Our friend said she's never had any problems getting lasagna squares out of the pan or getting them onto the plate without making a mess.

This is something we’ll definitely be trying in our lasagnas this winter. And a few extra noodles never hurt anyone, right?!

Do you weave your lasagna noodles? Any other favorite tricks for making lasagna?

(Image: Faith Durand)

Comments (16)

While I don't expect lasagna to be the healthiest of meal choices, this would seriously add a lot of calories to it. I typically use nine noodles in a pan which yields six large servings. This technique would add almost 600 calories to a pan. I think I'll just continue to be careful about how I cut it and use two spatulas :)

I rarely make my 'lasagna' with regular lasagna noodles. I do the layering thing, but use farfalle or another similar pasta instead. No perfect squares in either case. :)

Why wouldn't lasagna be healthy? Adjust the portion size and serve with a side salad, and you're golden. Instead of six large servings, you have 8 or 10 regular-sized servings.

I'll have to try this, I bet this makes it easier to freeze in individual portions.

@msingerman - It's a little better if you're using one of the "healthy" type wheat pastas as they're lower in calories than standard white pastas, but you're right, this would add a fair amount of calories. It would be easy enough to compensate though by using a lower fat selection of cheeses and higher quality meat; however, I'm thinking there'd be a way to do this without actually doubling up on the noodles - perhaps some overlapping or orienting in different directions on different layers would accomplish the same result.

if1hadwords; glad to see someone else uses my technique. I cannot be bothered with the lasagne noodles. My family calls it "deluxe ziti" because my daughter insists it cannot be lasagne if I am using different pasta!

The best way to get a perfect square out of a pan of freshly-baked lasagne is: let it SETTLE before you cut and serve it! I let mine sit on top of the hot stove for at least 20 min before cutting/serving. Any liquids finish absorbing into the layers and you get a perfect square every time. The dish stays hot, no worries about having a cold supper. And I only use 9 noodles per pan.

@kittystockings - agreed! We always let our lasagna sit and never have any issues with cutting and serving.

What kittystockings said. Also, I refuse to ever boil lasagna noodles. The Barilla oven-ready noodles are perfect for me.

One trick I've learned to avoid messy lasagna is to go light on the sauce. If I want it to be pretty I serve it with a bowl of warm sauce at the table, so it can be drizzled over the nice neat lasagna squares. Plus, then diners can choose how much sauce they want to use.

This is perfect for me, actually. I'm surprised I didn't think of it sooner. I layer my noodles in opposite directions, but I've never thought to actually double them up and weave them. As far as too many noodles go, I've been making paper thin noodles of fresh pasta with my pasta machine that are lovely and delicate (a la Thousand Layer Lasagna from 101 Cookbooks http://www.101cookbooks.com/archives/thousand-layer-lasagna-recipe.html), but lack the bulk to really hold up to a meat sauce. This might be a good way to maintain the delicacy of the noodles, but add a little bit more heft. Will be trying this out on the in-laws over the weekend :D

I don't weave the noodles when I make lasagna, but I do alternate the direction of the noodles with each layer. Makes it a little bit neater.

I've found that the easiest way to serve lasagna cleanly is by making lasagna rolls. You take the noodle, smear one side with the cheese mixture, top with meat, and roll up!

It's great because each roll is a serving. You don't have to worry about cutting into it and smashing out all the filling . It's the perfect way to serve it! Plus everyone loves a twist on a favorite!

Why the hell do Americans call everything noodles?! This annoys me greatly!

ppssttt. you don't have to buy special 'no boil' lasagna; regular lasagna noodles work the same way. (i generally put a little bit of water in the bottom of the pan to keep them from sticking, but i haven't boiled lasagna in years.)

i truly dont understand what "weave them together into a lattice right in the pan" means. can someone explain more verbosely?

i understand "layer my noodles in opposite directions" but i just cant picture the weaving thing... help.

elephaux - Yankee doodle

melonpan - like a lattice crust on a pie but more closely woven.