Can Lasagna be made 1-2 days ahead?
I am making lasagna with meat sauce....no bechamel sauce. Can I make it a day or two ahead and keep it in the fridge covered with foil? And then bake on the day of?
I always freeze it after it cools because I am usually taking it over the mountains to my sister's house, and then reheat when I get there (it thaws in the car partway.) This is the no-bake recipe, I'm not sure which one you're using. To me, lasagna is one of the things that is better as leftovers :-)
Not at all. I find lasagna that's made ahead a day or two actually tastes better -- whether you half bake it and then hold, or hold it after assembly, the flavors meld better.
I don't recommend fully cooking it ahead of time because it can dry out when you reheat -- but doing it half way (or more, as long as it still needs 15 minutes or so of cooking time, which becomes more like 30 minutes when you're reheating it) can save day of time, too, if you're really pressed.
Made ahead lasagna is one of my absolute favorite dinner party dishes, because it allows me to do everything ahead of time, and wash all the dishes and get them out of the way, and then on the day of the party, all I do is pop the pan in the oven, and presto, dinner.
Absolutely, no question. Many people make it a day or two before all the time.
Don't need to put it in the freezer. No need to pre-cook. Just drain your noodles well (and even pat dry) before assembling. It will be great!
For sure! I find it sets better and tastes better too! I usually make two batches when I make lasagna, one for dinner and one to be frozen and baked another time.
Absolutely. I would never even serve a lasagna I assembled that day. The flavours need to meld and mesh. Lasagna is always best made one day, served the next.
Unless you have no way of refrigerating it, don't sweat it.