Lasagna

[vacanut]

I hope someone has the answer!

Has anyone ever prepared a pan of lasagna and stick in the refrigerator and bake the following day?

I'd like to prepare a meal a day in advance but am wondering how it would be!!

 

[Christine]

Yes. I do it when I go to the beach.

Make the lasagna right up to the point of baking, then refrigerate.

When you cook it the next day, it make take an extra 30 minutes or so because the dish is cold.

 

[Frantasmic]

Yes, but add about 15 minutes to the cooking time.

I think this actually tastes better as the spices get in the cheese and noodles.

 

[SeeDisney]

Yes, I have, many a time, and it came out great -- not to watery either.

Go for it and it will turn out great.

 

[vacanut]

Do you use cooked noodles or the no bake noodles.
I'm wondering if that makes a difference.

 

[NMAmy]

I do this all the time, it turns out fine.

However, it does not work for chicken enchiladas. I found that out this weekend when the tortillas appeared to have dissolved into the green chile sauce. It became enchilada casserole. Oh, well, live and learn. It would have been much easier if I could have done it that way!

 

[barkley]

the only problem you may encounter is that the pasta will soak up the sauce and become very soggy. to prevent this-as you layer your pasta let it sit for a few minutes to dry out, then put the sauce and add the next layer. you can also take the pasta out of the pot, lay each pc. on a baking sheet and allow it to dry a little.

 

[SillyMe]

Can you do that with a Pampered Chef pan? Make it ahead, then put the cold pan right into the oven?

 

[Christine]

Do you use cooked noodles or the no bake noodles.
I'm wondering if that makes a difference.

Personally, I really dislike the no-boil noodles. Just don't like their consistancy. I always use the regular although it is more work.

 

[PlutoPony]

I prefer to make lasagna the day before and refrigerate it overnite. Seems to give the flavors more depth. However I use tomato puree instead of tomato sauce, so my sauce is thicker and not likely to be absorbed into noddles. It does seem to take a bit longer to cook (I bring it out of the refrig at least 30 min. before putting in oven) and I leave aluminum foil on the top during most of the cooking, just take it off at the end to brown the top.

Hmmmm.... sounds good right now with a bottle of Chianti and some bread

 

[SDFgirl]

That is the only way I make lasagna.

Here is a recipe I use all the time. I have gotten more compliments on this lasagna and it is so incredibly easy. You don't even have to boil the noodles!

http://www.meals.com/Recipes/RecipeDetails.aspx?RecipeID=5568

Now, if you make it just as the recipe says, it comes out a little bland. So, I brown the beef with chopped onion and minced garlic. Then I add salt, pepper, oregano, and whatever else I have on hand to the cheese mixture. It turns out great!

 

[mum4jenn]

You can use regular noodles and do not boil them at all as long as the sauce is on the "soupy" side. There is no need to buy more expensive "no-boil" noodles NOR is there any reason to boil the regular noodles. We make it this way at school and do not ever boil the noodles(actually in our directions it says do not boil) and we certainly do not get the more expensive no boil type!! As long as the meat sauce is not dry but more saucyor sopy the noodles will do great. Just make sure the noodles are covered up because if therte is np sauce on them they will be crunchy.

 

[puffkin]

My mom did this all the time when I was growing up. She always boiled the noodles before she put it together though. She also used a thicker (non-soupy sauce). You may want to save a little sauce and pour it over the top though before you bake it to give it a little extra moisture. I think it tastes better when it is premade and heated up the next day.