Home cooks often ruin lasagne by skipping a crucial step, warns baking expert Mary Berry. The former Great British Bake Off star says letting the assembled dish rest before baking is key to avoiding tough, chewy pasta sheets.
In her lasagne al forno recipe, Berry recommends leaving the dish to stand for six hours before cooking. This allows the pasta to soften against the moist ingredients, preventing hard edges and ensuring a tender texture. The resting time also helps flavours blend, resulting in a tastier meal.
With dining out costs predicted to rise to £85 per head in 2025, according to Penfold, mastering homemade favourites like lasagne is a budget-friendly alternative. Berry notes that lasagne can be made up to two days in advance, or frozen uncooked for up to three months, making it ideal for busy weeknights.
For those who prefer crispy edges, Berry suggests covering the dish with foil initially, then removing it for the final 15 minutes of cooking. This method balances moisture retention with a golden top.
