Make ahead lasagna?
I want to serve lasagna on Thursday night, but that evening will have little time to prepare it and then bake it.
The lasagna is for vegetarians, so I am either going to make it just spinach and cheese, or I'm going to add a layer of soy crumbles in it for some protein. Yeah, snicker all you want :)
So, if I make it tonight, what process should I use? I've never made lasagna in advance before but know it is a good thing to make in advance.
Do I bake it, then let it cool, put it in the fridge and just reheat it tomorrow night?
Share your tricks with me please! :)
Jeserf
Apr 30, 2008 04:53AM
sure, make it, cool it and refridgerate it. Then reheat. It works just fine. Restaurants do it. Lasagne freezes well too.
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...do you know how long I would bake it the first time, and then the second?
I watched an episode of Everyday Italian where Giada said if it's not being eaten that day, undercook it a bit on the first bake.
I usually bake my lasagna for like 30-35 minutes when I'm eating it that day.
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I would make it and then put it in the fridge. No point in freezing it for use tomorrow. Just construct it today and then bake it tomorrow. It'll be fine.
DT
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...so don't bake it today - just construct it, wrap it up, and then bake it tomorrow?
I can handle that :)
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That's what I'd do.
Just so long as you don't have anything that may cause problems with the "Danger zone". I know you won't have meat in it so that shouldn't be a problem. But you may want to cool things first.
DT
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Absolutely put it together today and bake it tomorrow. That way you'll have a freshly baked lasagna rather than re-heated. I actually think it improves by standing overnight before baking - allows the pasta to soften (if you're using no-boil noodles, even better).
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Never boil the noodles first. Even non, no boil noodles work fine this way.
DT
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I'm always a big squeamish about using regular lasagna noodles without boiling first. Only because they can be so thick (maybe this depends on the brand) that they just don't cook properly in the lasagna. Also, I tend to make lasagnas that don't use a lot of liquid sauce, so it's a bit iffy even for no-boil noodles. My favourite for lasagna is fresh pasta, par-cooked for just a couple of minutes before layering.
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My sauce isn't very runny and when I eventually cut into my lasagna it's very (What's the opposite of runny) and holds it's shape very well.
I grew up with my mom's which is much more runny and as such, I usually ladle some extra sauce over the top of mine. It's also a good medium to grate fresh parm on to.
But that's just me. I love sauce.
DT
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