Food - Drink
Michael Symon's Top Tip For Baking Lasagna
By  KALEA MARTIN
Luckily, you don't have to go all the way to Michael Symon's restaurant Angeline in Atlantic City to get a taste of his lasagna. Made with veal, ground beef, Italian sausage, ricotta, parsley, basil, and oregano, the ingredients are responsible for the lasagna's delicious flavor, but how he adds the cheese on top makes all the difference.
As with every lasagna, Symon's lasagna is also finished off with a layer of cheese on top. Usually, lasagna recipes call for low-moisture mozzarella — what is normally referred to as “regular” mozzarella — but Symon revealed that he instead uses fresh mozzarella and layers of parmesan on top of that.
Symon follows his mother’s tip of covering the baking dish with aluminum foil, then, 10 minutes before the lasagna finishes cooking, he removes it. It’s in the last 10 minutes the uncovered cheese starts to toast, allowing it to retain its meltiness without getting hard and overcooked while the rest of the lasagna bakes.