Here’s the biggest rookie mistake: putting noodles directly on the bottom of the pan. That’s like building a house on sand. Those noodles will stick, burn, and warp.
Spread a thin layer of sauce on the pan bottom first. A few spoonfuls—just enough to coat it. This creates a steam cushion and prevents sticking. Then, lay down your first noodle sheet. It’s a tiny move, but it’s the difference between a clean slice and a spatula wrestling match. You also need to always end with a noodle visible? No, we’ll get to that.
