These are typically three quarters to a full inch taller than many casserole dishes.
Using a loaf pan also eliminates the middle piece, that slice with no crispy edges.
That slice is almost always the swampiest and the saddest, because there are no crunchy bits.
I find this improves the structure overall.
Allow the foil to come up over the top as a handle for later.
When the lasagna is finished and cooled, you could lift the whole thing out for slicing.
Instead, make a dry sauce for layering.
If youre using meat, break it apart into fine chunks, brown it, and season it.
Then only add enough tomato sauce to coat the meat completely, but not to make a soup.
(Lasagna soup is for another time.)
Layer the sauce in a thin but complete layer before adding the next set of noodles.
Not only will the structure be more stable, but the sauce will be way more meaty.
A clever technique in restaurant plating is to apply the sauceunderneath.
Warm up the loose tomato sauce (no need to make it dry anymore) in a small pot.
When youre ready to serve the lasagna, spoon some sauce onto a plate.
Place the tall, stable slice of lasagna right on top.
Reduce the moisture
Related to the sauce tip, make a run at reduce moisture in general.
Under high heat and long bake times fresh cheeses and vegetables will release water.
Instead of using fresh mozzarella, try using the low-moisture variety.
Skip the ricotta cheese.
If you think youll miss the creaminess, try layering in a bechamel sauce.
Its also a valuable opportunity for seasoning the vegetables, which should never be underestimated.
When you slice it to serve there will be much less squishing, yielding cleaner slices with sharp edges.
Just a minute or two to reheat the tops before plating.
The cheese will be toasty and the rest of the lasagna will remain pleasantly warm.
The roof of your mouth will thank you.
