Don’t panic if your sauce looks runny. You can actually use a little extra water (like a quarter cup) mixed into your tomato sauce. The noodles will still soak it up and become perfectly al dente.
Another pro move: add a splash of milk to your bechamel. It provides extra hydration and makes the final dish creamier. Your dinner guests will think you slaved for hours.
One Last Test Before You Bake
Before you stick that pan in the oven, press down on the top noodle layer with a spatula. Feel that slight spring? Perfect. If it feels like a dry cracker, add a tiny drizzle of water or extra sauce.
Bake at 375°F for about 45 minutes covered, then uncover for 10 minutes to get that golden, bubbly cheese crust. Let it rest for 10 minutes before cutting—or you’ll end up with lasagna soup. Trust me on this.
