lasagna: assemble now, cook later?
I'm making lasagna for an office party. If I assemble it on Sunday and bake it on Monday, do I need to precook the noodles? Or will they absorb a lot of liquid while they sit overnight? I don't want to end up with gummy, overcooked lasagna noodles.
Don't know about lasagna, but I prepare baked rigatoni with dry pasta all the time. Sometimes I make two batches, so one gets baked immediately, and the other sits in the refrig for a day or two before baking. I just make sure that my baking dishes are tightly covered with three layers of aluminum foil.
lasagna is much better the next day. so, if you're serving it on monday, i'd advise baking it on sunday, letting it sit in the fridge overnight, then heat and serve on monday.
If you are using regular noodles (as opposed to "no bake") noodles, you should partially cook them so that they are still undercooked. They will absorb liquid from the sauce as they sit.
I agree with farmersdaughter. I have done this a few times, just assemble the lasagna, put it in the fridge and bake it the next day. I use no-cook noodles and it always turns out. Another thing to remember is that if you have eggs in your lasagna (my recipe has eggs mixed in the ricotta), then you should bake the lasagna with 2 days or assembling it. Lastly, if you took the lasagna straight from the fridge to the oven, then you'll need to adjust the baking time.