You bake it at 375°F for about 45 minutes. The cheese should be brown and blistered, not pale and shy. But here’s the trap: You want to eat it immediately. Resist.
Let it rest for at least 15 minutes. Seriously. Set a timer, walk away, hum a song. If you cut it hot, it collapses into a soup of sadness. Room temp is your friend—it lets the layers set like concrete.
Fun fact: In some regions of Italy, lasagna is eaten the next day. The night in the fridge makes the flavors kiss and make up. Cold lasagna is a breakfast of champions.
