Lasagna

[dizneenut]

OK, I haven't made a homemade Lasagna in awhile (DH is hooked on the frozen Stouffer's one :rolleyes1). Since it looks like we might be home on C. Day with SIL's & BIL's coming over later in the day (one set will probably eat at her mom's) I was thinking of making a couple lasagnas for us for dinner.
I want to make them in foil pans and want to make them Saturday morning.

Can I make them 2 days ahead without freezing them? Also, do I do them at 350 uncovered, or covered?

Sorry for the longwinded post, but like I said, its been a while since I've made homemade lasanga. :teeth:

[piratesmate]

We all think lasagna is even better the 2nd or 3rd night so I don't think you need to freeze it until Monday. I'd probably cook it until the cheese layer just sets - not brown at all. You probably don't want to only half cook it because of the eggs, but you should be okay if it's just barely done.

I usually cover mine when I bake it - until the last few minutes. But if you're going to store it, you probably want to take off the foil & cover with plastic wrap. For some reason the foil gets weird if it's left on it overnight. :confused3 Too acidic I guess. Then when you reheat it, I'd bake with foil on for a bit & then take it off if it isn't browned yet.