How long do you all cook lasagna for? I have seen a wide range, from...

D

dawnnys

Well-known member
20 minutes to 55+ (and at a rather high temp, too!). Haven't mad it in a long time, and it's the plan for tonight (already assembled, just have to bake it). Thanks.

 
I bake until hot and bubbly thoughout.....

Depends on your oven, I guess, and if your ingredients are hot when it goes into the oven.

If I make mine ahead and have it refrigerated it usually takes close to an hour. I cover with foil and remove it the last 15 mins or so.

YUM...lasagne tonight! Lucky YOU! smileys/smile.gif

 
Don't think it would matter if it's covered with foil....Works great covered then

uncovered last 20 mins or so. Browns around the edges that way.

You are MAKING ME HUNGRY!!!!!!!!!!!

 
mine usually go in for about an hour, covered with foil and remove foil for the last....

15 - 20 min. I've never gone higher than 375 on my oven temp. I think the 425 might burn the top, bottom and edges before the center is fully cooked.

wild mushroom lasagne is on "my list" for when the kitchen is done smileys/smile.gif

 
mine usually go in for about an hour, covered with foil and remove foil for the last....

15 - 20 min. I've never gone higher than 375 on my oven temp. I think the 425 might burn the top, bottom and edges before the center is fully cooked.

wild mushroom lasagne is on "my list" for when the kitchen is done smileys/smile.gif

 
If you use the higher temp then the bottom & edges will be "crsipier"...

some people like that. If you use the lower then a moster product will be your result. If you go from fridge then the cooking times will be 15-20 minutes more. 45 minutes should do for the just prepped lasagne. Like others cover for the first part then uncover for the last 15-20 minutes. I cover mine with a cookie sheet to save on foil usage.

 
Dawn, bake it now!

It will be much better if it's baked and it cools and settles. Then reheat before serving (capitalizing on that old truism: lasagne always tastes better the second day).

 
Depends on several things...

in Dawn's case, if she baked it earlier in the day, it would have been room temp and wouldn't have taken very long to reheat. If it's baked the day before and refrigerated, it will take a lot longer of course. Also, the size pan, etc. But for a cold large pan, I reheat for about an hour covered at 350 (making sure the top is well-sauced with some reserved sauce if it looks dried out), then uncover, top with some more cheese, and finish off for about another 15 minutes uncovered. But then, my pan is big.

 
I do this too. If I have time, I set it out to get to room temp before re-heating.

Oops, I meant to say if I've refrigerated it, I set it out to get to room temp before re-heating.

 
Great minds think alike, Lisa. I have an old print-out from the Swap for...

...Ruth's Awfully Expensive Lasagna. Was there ever a re-post with more detail?

Thanks,

Michael

 
what a great, time saving, enjoy your own party tip! can't wait to try it, thanks smileys/smile.gif

 
Hi Michael - I was going to go and see what I can find - I think there was a thread with

all of the updates to the method in one spot - I'll be right back!

 
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