Sorry for all the lasagna posts, but I have another question.

dawn_mo

dawn_mo

Well-known member
Can I make the lasagna tonight by using hot pasta sauce, on uncooked noodles and doing all the layers, then refrigerate and bake tomorrow? I would save out some sauce to refresh them tomorrow before baking. Is anything like that feasible?

Thanks, once again!

Oh, I did find out that I have complete kitchen facilities, but I won't be there until shortly before everyone is coming. I am pretty comfortable with this bunch. I just never make such a large quantity of one thing for them.

 
If you've used uncooked noodles before, I think this would work. Just take them out of the fridge

an hour or two before you bake them. A really cold lasagna takes a long time to cook through and could dry out in the process.

Is your event tomorrow? Are you baking them on site or baking them at home for reheating?

The same holds true if you're reheating at the site--let them sit an hour or two--you may not need to use a cooler to transport them. Of course, don't let them sit longer than that and reheat them thoroughly for safety!

 
My event is tomorrow. I was going to bake them here and transport to the farm.

I will most likely transport them warm from the oven and keep warm in their oven. I also have a 16 quart roaster available to me. I have sauces waiting for me to decide what to do. I have used uncooked noodles before, but it was always directly into the oven. I am worrying too much. I am going to sauce the tomato based lasagnas tonight and refrigerate. The sauce is great and will only get better overnight. The creamy veggie, I will make in the morning and transport. I will take them out first thing in the morning. Thanks Joe!

 
Sounds like a plan. If you have any extra sauce for serving,

it would be nice to have it on the buffet, with a little extra grated cheese. Sauce and grated cheese will cover up anything that could possibly go wrong.

I know all about worrying too much! I like lasanga after it has set a while, so this should be just fine.

 
Thank you everyone! Everything went great. I managed to time everything very well

and everyone loved it. It was a "teacher bash" and there were tequila shots going on. I stayed awhile and cleaned up (that wasn't part of the job, I just felt like I should), had a martini and later went home. All in all, a very nice experience. They were kind enough to include a $45 tip and I got to know some of the teachers and definitely the principal a lot better. I included a vegetarian feta lasagna that one of the teachers came over later to thank me, because she doesn't eat meat. This I did not know and will notice for next years luncheons.

 
Good news! Vegetarian options are always appreciated, even by non-vegetarians.

Congrats on the tip! I didn't say earlier, but your price was very reasonable and I bet you could charge more next time, especially now that you've proven yourself as a cook and were conscientious to stay and clean up. (And fun enough to share a Martini with)

I'm so happy to hear it went well. I was holding my breath, you know.

 
Wonderful! Teachers always deserve to be recognized! What a great catering experience for you!

 
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