Lasagna is not just a layered pie made of dough and meat.
It's a battle for perfection, where one wrong step turns a masterpiece into a lump of slime.
And the main enemy here is the béchamel sauce. You probably think that you are doing everything right: flour, butter, milk.
But there's one detail that turns your sauce into wallpaper paste. It's all about the temperature of the milk! If you pour it cold, the flour clumps up and the sauce becomes like school glue. The secret?
The milk should be warm, almost hot. Microwave it for 30 seconds, and the béchamel will be smooth as silk.
Here's another life hack that will make you cry: add a pinch of nutmeg to the sauce. It's like turning on the "luxury" mode in your recipe. The flavor will be deeper, and your guests will beg for more.
And never skimp on cheese. Hard parmesan can be replaced with… processed cheese! Yes, you heard right.
Simply dissolve it in the sauce and you'll get a creamy texture you can't resist.
But the main mistake is reheating lasagna. If you want to preserve the taste, reheat it not in the microwave, but in the oven, putting a glass of water on top.
The steam will not let the dish dry out, and it will be as fresh. It has been tested - the neighbors are already knocking on the door with plates.
