The Secret to a Thicker, Restaurant-Style Lasagna ...Middle East

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The Secret to a Thicker, Restaurant-Style Lasagna
Growing up, homemade lasagna was one of a variety of massive meals my mom would assemble to feed the three bottomless pits that were her children. But when I finally tried lasagna at a restaurant, I noticed some distinct differences—it was taller than my mom's, for one thing, made up of discernible layers that didn’t slide apart—and there wasn’t any water pooling around it on my plate. No shade on my mom or anyone else who likes their lasagna to be kind of like a pudding, but if you want to make a more restaurant-style lasagna at home, here are some tips to get you there. Use a loaf pan for some height

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