Part 6/9:
Once assembled, the lasagna is placed on a baking sheet, covered with aluminum foil or a sealing lid, and baked at approximately 45 minutes to an hour until golden brown. The chef emphasizes patience, advising to let it rest for at least an hour after baking to allow the layers to firm up, which results in clean, beautiful slices. For an even better presentation, refrigerating overnight after cooling helps the lasagna set properly, making each slice a neat, layered masterpiece.