Lasagne: how far in advance can it be made?
I prepared a vegetarian lasagne (roasted red peppers, spinach, sauteed mushrooms, sauteed yellow squash, fresh mozzarella, bechmel, tomato sauce) on the 22nd with the intention of eating it on Christmas day.
We opted not to eat it on Christmas day and have a big event on the 27th. We'd like to bake off the lasagne for this event, but I want to be sure that doing so would have good results.
Any thoughts about whether it would still be safe to hold it this long (there are no eggs and no meat products)? And will it still be good (as in taste)? I suppose I could bake it off today and reheat it tomorrow after making a guinea pig of myself by eating a bite today....
Anyway, I would appreciate any quick thoughts fellow cooks might have on this!