Lasagna Noodles

Store dried lasagna noodles in an airtight container in a cool, dry pantry. They keep indefinitely if kept dry. Once cooked and assembled in a lasagna dish, cover and refrigerate for up to 3 days before baking, or freeze for up to 3 months.

Break noodles in half if your baking dish is smaller than standard (9x13 inches).

Some cooks prefer no-boil lasagna noodles for convenience; they soften as the dish bakes.

Salt your pasta water generously—it's one of the few times to season the water itself.

Lay cooked noodles flat on parchment or a clean towel to prevent sticking.

Slightly undercook noodles (1 minute before package time) to avoid mushiness after baking.

Overcooking noodles before assembly, leading to a mushy final dish.

Not oiling cooked noodles lightly, causing them to stick together.

Using too little sauce, which dries out the noodles during baking.

Skipping a layer of noodles under the cheese at the top, leading to uneven cooking.