Claire’s Tip of the Week:

Want to succeed in the kitchen and enjoy yourself at the same time? Think like a chef. Get organized and use the tools of the trade. It’s the key to culinary happiness and prevents mishaps along the way, saving time and money.

Lisabet Summa, culinary director of Big Time Restaurant Group, says that “mise en place,” a French culinary phrase that translates to “everything in its place,” is a valuable and necessary technique instilled in professional chefs. It’s the only way they survive serving hundreds of diners a night. By utilizing this practice, your kitchen life will be transformed. Think of mise en place as setting up an assembly line, with all the ingredients within reach allowing you to work quickly and efficiently. Be brave; while a recipe may appear overwhelming at first glance, this step-by-step approach makes it very manageable. Here are a few starter tips that can be applied to Louie Bossi’s Lasagne recipe:

Prepare sauces in advance. Making all the sauces one day ahead of the layering is imperative.

Grate, shred and pre-measure cheeses.

Pick herbs just before assembling lasagne.

Use a 2-cup measure, a 4-ounce ladle and a 2-ounce ladle. These tools will help keep the layers from becoming overly thick, causing the lasagna to be unbalanced. The ratio of filling to pasta is key.

Use the proper baking dish, a deep dish 9-inch-by-13-inch casserole, at least 3 inches deep. In a pinch, use a deep aluminum disposable pan but this work of art is more deserving.