The last layer of lasagna, whether it is noodles or sauce, is a hotly debated topic among lasagna aficionados. Both sides have their merits, and it often comes down to personal preference. Let’s take a look at the key considerations in this pasta passel.
The Case for Noodles as the Top Layer
Those who prefer noodles as the final layer offer several reasons:
- Adding a noodle layer on top helps prevent the sauce from bubbling over the edges or drying out during baking. The noodles act as a protective barrier.
- It provides a nice tactile finish with the textures of pasta. Some feel sauce-on-top lasagnas can be too mushy.
- The noodles on top give a beautiful presentation, with the long strips of pasta showcased.
- It’s traditional in many Italian American recipes to finish with noodles. For purists, this is the proper way.
- When you cut into the lasagna, having a noodle layer on top looks appealing with the cross-sections of pasta in each slice.
The Case for Sauce as the Top Layer
Those who advocate for sauce as the final layer offer these benefits:
- Sauce seals in moisture and prevents the noodles from drying out. The sauce acts like a protective glaze.
- The sauce caramelizes and gets nice browned edges when on top, adding flavor.
- cheese and sauce provide a richer, heartier amount of taste in each bite
- It’s less work since you don’t need to neatly arrange long noodles on the top.
- The lasagna isn’t as messy to serve. Noodles can slide when you cut portions.
Key Factors
When deciding between noodles and sauce for the top layer, keep these factors in mind:
- Type of noodles – Thinner, delicate noodles like lasagnette may dry out more easily, making sauce better on top. Thick noodles like rigatoni are more hardy.
- Amount of sauce – If the lasagna is saucy, noodles may work better on top. If sauce is sparse, it should be the top layer.
- Cooking method – Sauce on top works best for oven baking. Noodles are better if broiling so they don’t burn.
- Bubbling – If sauce bubbles a lot, noodles can prevent it overflowing. Thick sauce won’t need this.
- Browning – Sauce tops nicely brown. Noodles can burn more easily.
Evidence for Both Sides
Both noodle-topped and sauce-topped lasagna have compelling cases. Here’s a more in-depth look at the evidence supporting each camp.
Evidence for Noodles on Top
Fans of noodle-topped lasagna have some persuasive arguments to back up their choice:
- Having a noodle layer on top does indeed help with moisture retention during baking. The pasta acts as a barrier, keeping moisture in. One food science study found that lasagnas with noodles on top retained 2-3% more moisture than sauce-topped ones.
- Traditional Italian recipes often finish with noodles. In the Emilia Romagna region, a thick layer of parmesan-enriched béchamel sauce is first spread over the lasagna, followed by a top layer of noodles. This seals the moisture in.
- Some professional chefs insist on noodles. Famous Italian cookbook author Marcella Hazan wrote that “the perfectionist finishes the lasagna with a layer of noodles. Their texture should be the last sensation on one’s palate.”
- Having defined strips of noodle makes for a nice presentation. The pasta shows through instead of being obscured by sauce.
The noodle camp certainly has tradition and beauty on their side!
Evidence for Sauce on Top
Those in favor of sauce topping also have compelling evidence:
- Sauce contains moisture, so placing it on top essentially seals the lasagna. One kitchen test found sauce-topped lasagna lost only 8% moisture versus 15% for noodle-topped.
- A sauce topping adds flavorful browning. As the sauce cooks, it develops appealing complex flavors. Noodles can’t achieve the same effect.
- Cheese mixes deliciously with sauce. Together they make a rich, indulgent combination.
- Some chefs recommend sauce on top. Italian cookbook author Lidia Bastianich finishes her lasagna with meat ragu, creamy béchamel, and Parmigiano-Reggiano for an irresistible taste.
The sauce camp has science, taste, and chef expertise to back up their claims!
Comparing Noodle Types
Not all noodles are made equal when it comes to lasagna performance. The shape and thickness of the pasta impacts whether it should be the top layer.
Thin Noodles
Delicate, thin lasagna noodles or sheets:
- Dry out more easily so are better topped with sauce
- Can become too soft or overcooked more readily
- Don’t provide as thick of a protective barrier
- Examples: lasagnette, lasagne alla chitarra, tagliatelle
Thick Noodles
Substantial, thick lasagna noodles:
- Hold up well to baking and remain intact
- Provide a sturdy and defined top layer
- Work nicely baked or broiled
- Examples: rigatoni, mafalde, ziti
In general, thin fragile noodles are better topped with sauce, while hearty noodles can be the final layer. But you can experiment to see what works for your dish!
Comparing Cooking Methods
How you cook the lasagna also influences whether noodles or sauce should top it off.
| Cooking Method | Best Top Layer |
|---|---|
| Oven Baking | Sauce |
| Broiling | Noodles |
| Stovetop | Sauce |
| Microwave | Noodles |
| Slow Cooker | Sauce |
As shown, slow moist cooking methods like oven, stovetop, and slow cooker work best with sauce topping to seal in moisture. Quick dry heat methods like broiler or microwave retain more moisture with a noodle topper.
Special Diet Considerations
If you’re making lasagna for restricted diets, the top layer takes on extra significance:
Gluten-Free
Use gluten-free noodles and sauce with no flour for the top layer. This prevents contamination.
Vegetarian/Vegan
Veggie lasagna tastes great topped with veggie-based tomato sauce or creamy mushroom sauce (hold the cheese).
Low-Carb
For low-carb lasagna, go easy on noodle layers and finish with just sauce. Cauliflower can sub for noodles too.
Keto
Skip noodles entirely, making “lasagna” with low-carb vegetables. Top with meaty keto sauce.
The top layer matters when adapting lasagna for special diets!
Comparing Sauces
Just as noodles vary, so do sauces. The consistency changes whether it should top off the lasagna.
Thick Sauces
Rich, viscous sauces like:
- Béchamel
- Alfredo
- Pesto
- Ricotta
Work well as the top layer since they:
- Won’t spill over edges
- Provide indulgent texture
- Seal in moisture thoroughly
Thin Sauces
Runny, thin sauces like:
- Marinara
- Meat sauce
- Tomato-based
Are better topped with noodles since:
- They can overflow if not contained
- Don’t seal moisture as effectively
- Provide less rich mouthfeel
Match the sauce thickness to the top layer for ideal topping results!
Preparation Tips
Use these preparation tips for a picture-perfect top layer:
For Noodle Topping
- Boil noodles briefly so they are pliable but not overcooked
- Layer noodles width-wise for better coverage
- Tuck in edges of pasta sheets to prevent burning
- Spray or brush noodles with oil to avoid sticking
- Broil slowly to crisp noodles without charring
For Sauce Topping
- Thicken sauce if too thin so it doesn’t spill over
- Spread sauce evenly and smooth with spatula for coverage
- Top with cheese before sauce for irresistible melding
- Sprinkle breadcrumbs or grated cheese on sauce before baking
- Cover pan edges in foil to prevent excess browning
With the right prep, both noodle and sauce tops will look and taste fantastic!
Conclusions
So should the last layer be noodles or sauce? The answer depends on factors like:
- Noodle type and thickness
- Sauce consistency
- Cooking method
- Special diets
- Personal preference
Both noodles and sauce can make excellent finishing layers with the right recipes and techniques. In the end, taste and texture matter most. The visual appeal and mouthfeel of the final layer impact the lasagna experience.
For best results:
- Use thin fragile noodles for sauce tops
- Choose thick noodles for noodle tops
- Match sauce thickness to top layer
- Adjust technique for ideal top layer success
With the right know-how, you can create the perfect finale for your lasagna, whether it’s silky sauce or luscious noodles crowning your masterpiece! Let your preferences and the occasion guide you.