Lasagna may seem like a simple dish—layered pasta, cheese, and sauce—but getting it just right takes more than stacking ingredients in a pan. Even seasoned home cooks can fall into common traps that lead to soggy noodles, bland flavor, or structural collapse. If your lasagna isn’t coming out picture-perfect every time, here are the most frequent mistakes (and how to fix them) based on expert tips from test kitchens and pro chefs.
- Not Draining Cooked Noodles Properly
The mistake: Boiling lasagna noodles and transferring them straight to the pan while wet.
The fix: After draining, lay noodles flat on parchment paper or a clean kitchen towel to cool and dry. Excess water leads to a watery bottom layer and diluted flavor. For an even simpler fix, try no-boil noodles and let them absorb moisture from the sauce while baking.
- Using a Thin, Underseasoned Sauce
The mistake: Using watery jarred sauce without reducing it or skipping seasoning altogether.
The fix: Simmer your marinara for 15–20 minutes before layering. Add depth with garlic, herbs, red pepper flakes, or a splash of red wine. Even a store-bought sauce benefits from a little doctoring. Follow advice from America’s Test Kitchen to ensure your sauce has the right consistency and flavor punch.
- Skipping the Cheese Blend or Overloading One Type
The mistake: Relying on just mozzarella or using too much of a single cheese.
The fix: A great lasagna combines multiple cheeses—ricotta for creaminess, mozzarella for melt, and parmesan for salty depth. Use freshly shredded cheese for better texture and meltability, and avoid overdoing it, especially in the middle layers, where it can turn soupy.
- Poor Layering Technique
The mistake: Improper order or uneven spreading, which leads to lopsided slices.
The fix: Always start with a thin layer of sauce on the bottom. Then follow this order for each layer: noodles → ricotta mixture → sauce → mozzarella. Repeat and finish with noodles, sauce, and mozzarella on top. Spread each component evenly all the way to the edge.
- Overbaking or Underbaking
The mistake: Taking the lasagna out too soon—or baking it until it’s dry and overcooked.
The fix: Bake at 375°F covered with foil for 25 minutes, then uncover and bake another 20–25 minutes until bubbling and golden. If you’re using glass or ceramic bakeware, consider extending the time slightly. A meat thermometer should read 165°F in the center.
- Skipping the Rest Period
The mistake: Cutting into the lasagna right out of the oven.
The fix: Let it rest for at least 10–15 minutes. This allows the cheese to set and the layers to hold together. If you’re serving guests, this short wait can be the difference between neat slices and a cheesy avalanche.
- Using the Wrong Pan Size
The mistake: Trying to squeeze everything into a dish that’s too small, causing overflow or uneven cooking.
The fix: Use a 9×13-inch baking dish with at least a 2-inch depth. If you’re making a larger batch, consider doubling the recipe and using two pans to avoid crowding.
Bonus Tip: Freeze It Right
If you’re meal prepping, assemble the lasagna and freeze it before baking. Wrap it tightly in foil and freeze for up to 3 months. To bake from frozen, add 30–45 minutes to your baking time and keep it covered until the last 15 minutes.
For more lasagna troubleshooting, check out America’s Test Kitchen’s lasagna recipe guide and solutions.
