First, you need a sturdy base. I always start with a thin layer of sauce on the bottom of the dish. Why? Because if you don’t, your noodles will stick and commit suicide when you try to serve them. Think of it as the “primer” for your lasagna—the unsung hero that prevents a kitchen meltdown.
Don’t go crazy here. You’re not trying to create a soup. I once made the mistake of dumping half a jar of marinara in the bottom, and my lasagna turned into a red, soupy bog. My kids called it “lasagna with a floatie.” Never again.
