Never, and I mean never, start with noodles on the bottom of your dish. That’s a rookie move. They’ll stick to the pan like a bad breakup, and you’ll cry while scraping them off.
Instead, spread a thin layer of sauce first. Think of it as the lasagna’s welcome mat. It keeps everything from gluing to the metal and adds instant flavor.
Fun fact: In Italy, some nonnas start with a smear of bechamel instead of tomato sauce. It’s like choosing silk pajamas over scratchy wool—smooth, cultured, and a little bit extra.
