/ck/ - Food & Cooking

Just cooked my first lasagne in ages, it went over pretty well (the bechamel sauce ended up great, the meat sauce ended up really moist,) but the interior sheets ended up being a little bit dry/undercooked.

I know that this is a common thing using instant pasta sheets, and making your own holds the moisture a lot better, but are there any pro-tips in making the inside sheets of a lasagna a bit more moist? I thought about periodically adding more water to the meat sauce as it simmers so as to make it as moist as possible, as well as moistening each of the lasagne sheets as I put them on, but they were still just a touch too dry.